Have you ever strolled through a farmers market or grocery store, admiring the beautiful rows of radishes, and thought about buying them to enjoy at home but stopped short because you couldn’t figure out how to cook them?
If you are looking for different ways to enjoy this vegetable, then you are in the right place. Read on to find out about the benefits of this vegetable, the different varieties that you can find out in the market, as well as a variety of radish recipes to experiment with.
According to Britannica, radish is an annual or biennial plant in the mustard family. While most people recognize this plant from its taproot, a little-known fact is that all parts of the radish can be consumed.
The root is what is often eaten, and any radish recipes for salad will often have the root added to them. The young leaves can be cooked as one would spinach, and the plant’s fruit can be eaten raw or simply sauteed.
It should be noted that while radishes are seen and usually grown in the spring and summer, there are some varieties that do well in the winter. Spring varieties are usually quick-growing and have mild, crisp, moderately firm flesh, while the summer and winter varieties take longer to grow and are generally larger than spring radishes (14).
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This root comes in different varieties, shapes, and colors. Its colors (on the outside) range from white, yellow, pink, red, purple, or black, and its shapes can range from spherical to long and cylindrical or tapered (14).
There are over 100 varieties of this root. Here are some of the most common types that you may come across:
Many radish recipes of Asian origin will very likely use this type of radish. The daikon is native to East Asia and is often found in many Korean, Chinese, Japanese, Vietnamese, and Indian dishes.
The daikon is a winter variety and the long white cylindrical root has a cool, sweet, and mildly peppery flavor. While it can be eaten raw, it is often pickled, baked, boiled, or added to stir-fry dishes. The root is low in calories and high in vitamin C and folate (6, 5).
This variety has a reddish-pink color and an oblong shape. Taste-wise, the French breakfast radish has mild, peppery flavor and crisp texture. Native to France, this root is often enjoyed in a snack or by itself with some salt or butter and salt (20).
This variety is usually green near the stalk and cream-colored at the tips – both in the inside and the outside. According to Healthline, this variety has a mild, sweet, and slightly spicy flavor and can be used as an alternative in white radish recipes.
This variety is perhaps the most common variety known all over the world.
Cherry belles are round and have smooth, bright red skin with crisp white flesh inside. Available all year round, this variety has a mild, slightly sweet flavor and is great for salads but can be baked, roasted, and marinated for a tasty side dish.
As their name suggests, this variety closely resembles watermelons with vividly pink interiors and a green exterior. According to MasterClass, this variety originated from China, and it’s a heirloom variety of the daikon radish.
Flavor-wise, watermelon radishes have a fresh and slightly peppery taste, similar to that of arugula or turnips. Like cherry belles, watermelon radishes are also available all year round (19).
Also known as black radishes, this variety has an all-black exterior and white interior. Black rashies have a sharp, spicy flavor reminiscent of horseradish and are in peak season in the winter through early spring.
This root has a sharp and pungent flavor and is very popular in southeastern European and Western Asian cuisines. It’s best served grated over roasted meats and potatoes or as a flavoring for hearty soups or stews (1).
This variety has a sweet, earthy flavor and is popular for its striking violet skin and crisp white interior.
Read more: Your Guide to Horseradish Health Benefits
Some studies have also found that radish extracts can kill cancer cells in a test tube. (2, 9).
There is so much you can do with radishes. Some ways you can enjoy them include:
While they can be baked, added to stews, grilled, sauteed, etc., one of the best ways to enjoy these root vegetables is to simply eat them raw. Their crunchy texture and peppery taste shine best when they are eaten raw.
Radishes are great either way – it just depends on preference. However, it is important to note that radishes are a good source of vitamin C – a nutrient that doesn’t respond well to heat.
Research has shown that vitamin C is quite sensitive to heat and many vegetables will lose up to 50 percent of their Vitamin C content when cooked, especially in water into which the vitamin C can leech. Radishes also contain B vitamins which are water soluble and can be lost into the cooking water if you boil them (8, 7).
Some sources claim that you should not eat radish with either oranges, cucumbers, bitter gourd (aka bitter melon) or milk. However, there is no scientific evidence to back up these claims.
They could simply just be craving the vegetable because they haven’t had it for a long time or they really love radishes. Some sources claim that a radish craving could signify an iron and zinc deficiency but there’s really no scientific proof to back this claim.
It is also important to note that while this root vegetable does have both iron and zinc, it is only available in trace amounts – radishes are not the best sources for these two minerals (13).
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Are radishes good for weight loss? Yes, they are.
100 g of this root vegetable only has 16 kcal and only 3.4 g of carbs (13). Aside from being good for weight loss, radishes are also good for your health. This vegetable ticks most of the boxes in the 7 types of nutrition – namely water, carbohydrates, fiber, vitamins and minerals. The fats and protein contents might be small but you can pair radishes with another source of protein and healthy fat for a balanced meal.
One of the best ways to introduce radishes to kids is by adding them to tacos or sandwiches – either raw or pickled. If you cut them into small pieces, it’s easy for children (even picky eaters) to consume them.
Other than consuming these root vegetables raw, pickled radishes are another, easy and quick way to prepare and consume radishes. Here’s how to pickle radishes:
Read more: Radish Microgreens Nutrition, Flavor, Benefits, and Meal Ideas
Radishes are an underrated vegetable that everyone should strive to consume. Aside from being low in calories and carbs, they are highly nutritious, thus good for your health.
Finding different radish recipes is a good way to ensure that not only do you get to enjoy these vegetables in fun new ways but also avoid food waste. The next time you see them at the grocery store, get a couple of bunches and experiment with them!
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