Radishes are a root vegetable belonging to the Brassica family. Typically the napiform taproot is most commonly consumed; however, this entire cruciferous plant is edible, so eat those greens! Radish leaves make a tasty addition to both salads and sandwiches!
Radishes are a favorite among childrens’ gardens due to their easy-to-grow, fast-maturing nature; many varieties are ready for harvest in just 3-4 weeks! Radishes are a cool weather crop and will grow best in the Spring and Fall; although some varieties, like French Breakfast (a personal favorite), are more tolerant of Summer’s heat if water is regularly supplied.
Radishes are an excellent source of potassium, dietary fiber, calcium, and folic acid; they are also rich in vitamins B and C.
To keep this root-veggie from becoming too spicy, it’s best to harvest them when they are young and small, especially the Spring varieties. If left in the ground too long they become fibrous and hot. Once pulled radishes will quickly become pithy (spongy), so it’s best to use them right away! If you are storing them in the fridge place them into an air-tight container, but be sure to cut the greens off first!
Radishes are often eaten raw, but can also be enjoyed cooked or pickled. Several days ago I decided to roast some and I’m so glad I did, they turned out awesome!!
12-15 radishes, cut into chunks (I used French Breakfast)
2 Tbsp Tahini Paste
2 Tsp Red Wine Vinegar
3 Tbsp Rosemary Infused Olive Oil
sprinkling of garlic salt
fresh ground pepper to taste
Place a small cast iron skillet in the oven and heat to 425 F. Chop radishes and set aside. In a small bowl whisk together oil, vinegar, tahini, garlic salt, and pepper. Add radishes to the bowl and toss to coat. Place radishes in skillet and roast in the oven for 12 minutes stirring halfway through. Enjoy!