Radishes are root vegetables with a distinctive flavor that range from the juicy crispness of the familiar red globe radish to the sharp bite of the turnip-shaped black radish. Like their relatives broccoli, cabbage, and kale, radishes are cruciferous vegetables that offer cancer-protecting potential. They were first cultivated thousands of years ago in China, then in Egypt and Greece. Click here for some great Radish recipes

Varieties

Red Globe: Americans are probably most familiar with these small round or oval-shaped "button" red radishes. They range from about 1" to 5" in diameter and have solid, crisp flesh.

Care and Handling

Availability - Green Giant® Fresh Radishes are available year round.

Selection - Although red globe radishes can grow to 4" or 5" in diameter, the ones in the produce bin will probably be closer to the size of a ping-pong ball--about 1" to 1 1/2" in diameter. When they are much larger than that, red radishes are likely to be pithy.

Radishes with their leaves intact are usually tied in bunches, while topped radishes are sold in plastic bags. If the leaves are attached, they should be crisp and green. Look for well-shaped radishes with good color. Whether red or white, the roots should be hard and solid, with a smooth, unblemished surface. Check bagged radishes to make sure they are free of mold.

Storage - If you've bought radishes with their leaves attached, remove the tops unless you'll be serving them the same day (leaf-topped radishes are handsome on a crudités platter). Radishes will not keep as well with their tops left on. The leaves, if fresh and green, can be cooked like other greens or used in soups. Place radishes in plastic bags if they are not already packaged.

Preparation - Scrub the radishes and trim off the stem end and tip. Since it is their skin that contains most of the enzymes that form the mustard oils responsible for their pungency, you may want to peel the radishes. However, red globe and white icicle radishes are rarely hot enough to warrant paring (and it's a shame to remove the globes' cherry red skin).

Small radishes can be served whole, raw, or cooked; larger radishes are usually cut up or grated.

Cooking - To tame the heat of a radish, cook the vegetable. To boil, place sliced or whole radishes in rapidly boiling water for 10 - 20 minutes. To conserve the most nutrients of the vegetable, steam radishes in steamer for 5 - 15 minutes, or until desired tender-crispness is achieved.

Radishes can also be roasted. To begin, slice or dice radishes and toss with cooking oil and seasonings of your choice. Spread across cookie sheet, and roast radishes for half an hour in a 425 degree oven until vegetable tenders and browns.

Freezing - Because of the high water content of radishes, they will not freeze well when left whole, but will keep if diced. Remove tops and bottoms of radish and wash under cold water. Cut radishes in 1 inch cubes and blanch for 2 - 3 minutes. Immerse in ice water for same amount of time. Drain, dry, and place in airtight freezer bags.