Food Guide: RADISH

Radishes (Ralpanus sativus)

A root vegetable of the mustard family. High in protein, low in fat, low in sodium, and believed to reduce some kinds of cancer.

Backgrounder:

Radishes come in two harvest types: spring and winter varieties. Each season bounty is different is shape and color.

Spring varieties are milder and include: Cherry Belle (red), White Icicle, and Easter Egg (rainbow colored). Spring varieties (fast growing types) can be mature within as little as three weeks. Winter varieties are stronger and more pungent in flavor with a more course texture. Winter varieties are much larger than spring varieties and make take more than 50 days to reach reasonable size in the cooler conditions. .

History:

Grown in Egypt since at least 2780 BC, radishes were a core food staple that help build the great pyramids. Centuries later, radishes would find their way to Asia in many varieties from red to white to green and in many different sizes from petites to the monster Daikon variety.

Purchasing:

Look for – firm, bright, well shaped radishes. Clear clean skins free of blemishes. If the green tops are still present then the radishes are fresh. Avoid radishes with excessive cracking, cuts, yellowing, and pithy skins that give to pressure. If in a bag, check to make sure they are mold free.

Storage:

If the radishes are fresh and tops are still present, remove tops before storage (unless you will be serving them the same day and want the visual effect of the tops). Place in clean plastic bags. Red varieties will last up to two weeks in the refrigerator. Black radish varieties will last for months if they remain dry – store in perforated storage container or bag.

Preparation:

Wash in cool water. Trim off the tops of the stems and tips. Skin can be removed if desired, however the skins contain most of the enzymes that give it their tang.

Avoid grating or slicing radishes until you are ready to use. Cutting damages the cells of the radish, releasing moisture that converts an otherwise mild chemical called sinigrin into an irritant mustard oil that gives radishes their hot taste.

Cooking Techniques:

The most nutritious way to serve radishes is raw.

However, radishes also lend themselves to braising and stir fry.

Radish greens (tops) can be added to soups for additional flavor and nutritional enhancement.

Nutritional Composition:

Radishes are high in vitamin C and contain phytochemicals (bioflavoniods and indoles) that may help prevent certain kinds of cancer. A moderate form of fiber - ten red radishes provide 1g of fiber and 10 mg of vitamin C. Radishes also have been shown to stimulate the appetite and provide an excellent digestive aid. They have antifungal and antibacterial properties. Additionally, radishes are major sources of iron and potassium, both important to health.

Flavor profile:

Radishes are pungent in taste (sharpness will vary by variety). Raw radish is pungent and peppery adding a crunch element. When cooked, flavors transform from tangy to delicately sweet. Functional they offer a “heat” component to a meal. Offering light weight and moderate volume to a dish, Radishes are an often overlooked vegetable.

Flavor Affinities:

Radishes work well with chives, lettuce, mild fish, mint, scallions, sweet butter, vinegars (especially rice and balsamic), lemons, oranges, salt, parsley, smoked salmon, chicken livers and scallops, anchovies, avocados, basil, bread (especially French and rye), cheese (especially blue and feta), chervil, cream and crab.

Cooking Suggestions:

- Stir fry sliced radishes or matchstick daikon – don’t over cook – you want to retain the crispness.
- Serve younger fresh French varieties for breakfast with sweet butter and salt or incorporate into a compound butter.
- Use fresh radish greens (tops) and cook like other greens. Add to soups – flavor will be similar to that of arugula.
- Black radishes can be prepared similar to turnips – the cooking process will neuter the harsh flavors.
- Julienne daikon radish (alone or with julienne carrots) and dress with rice wine vinaigrette (mix rice wine, sesame oil and cilantro)