Radishes

When I think radish, I think ‘vehicle for really good butter and coarse french salt.’ Slam-dunk appetizer for your chichi friends, don’t you think? 

To back-up your savvy display of radish and fine butter, you should equip yourself with a few choice bragging points:

  • Radishes are part of the Brassicaceae Family (think broccoli, horseradish, turnips, cabbage, kale, collards and cauliflower).
  • Radishes originated in China, and were grown extensively in Egypt. Interestingly, radishes, onions and garlic were used to pay the workers who built the pyramids.
  • Who knew? Some radishes, like the Rattail, are grown for their edible seed pods rather than their root. #Iwantsome
  • Radish leaves are not only edible, they are coveted as bitter or peppery salad greens.
  • Some say - put some swagger into your tone here - radishes are one of the fastest growing vegetables. They grow from seed to harvest in just 4 weeks.
  • Cool (or hot?): temperature plays a role in the spiciness of a radish. Warmer temps yield spicer roots while cooler temps result in milder taste.
  • Very juicy fact: the spicy compounds of a radish are found in the skin. Too peppery for you? Just peel it.  
  • Storing tip: radish roots store longer if you cut off their tops (which is fine - you’ll be eating them in your salad anyway!). They store best in the fridge, up to 2 weeks.
  • There are hundreds of varieties of radishes. The 5 most common commercial varieties of radish are: Red Globe, Diakon, Black, California Mammoth White and White Icicle.
  • An excellent source of Vitamin C, radishes also include fiber, folate, riboflavin and potassium.

Radish beyond the butter? We have some favorite bloggers (who love farms) who know how to tuck radish love into a variety of dishes:

Check out Steel Wheel Farm's storefront for Lollipop Radishes.


Radish fact sources: Source - Cornell, Source - LoveRadish, Source Pub.Instruction, and Source - Mercola.