ABOUT radisheS

Radish are root vegetables that pack a little kick and have grown wild in China for at least 2,500 years and are also believed to have origins in Egypt where they’ve been cultivated for at least 5,000 years. From China their cultivation spread to Egypt, Greece, and Iraq where they’ve long been valued for their roots and leaves for food and medicine.

Radishes are one of the most popular crops at Rock Steady. We grow a variety of radishes including Crunchy King (small red), Watermelon (pink inside) and Daikon (white). Their taste can be described as crisp with a subtle spiciness. Radishes can be eaten raw, pickled, braised, grilled, roasted, and in salads. Soaking your radishes in water before eating will increase their crispiness!

COOKING & STORAGE

Edible parts: Roots and Leaves
Nutrients: Radish are packed with vitamin C.
Storing and Shelf Stability: To store them, a mason jar with cold water should keep them hydrated. Watermelon radishes store well for at least a month. Partially used roots will store for several days in a plastic bag or reusable container in the refrigerator.

Ways to Prepare

RAW: Radish make for great punchy pickles or simply sliced up and eaten in a salad with their tops or other leafy greens.
COOKED: Radishes can be eaten braised, grilled, roasted, and in salads.

RECIPES

Braised Beef with Daikon Radish (The Woks of Life)
Summer Peach White Bean Salad (with Radish) (Sweet Potato Soul)
Creamy Radish Sweet Potato Soup (Archana’s Kitchen)
47 Radish Recipes (Bon Appetit)
Garlic Roasted Radishes (The Real Food Dietitians)
10 More Radish Recipes (The Kitchn)

Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri