Totally Rad-ish — The Dirt on Vegetables

Radish & Fiddlehead Fern Bruschetta with Goat Cheese Spread

The radish is an ingredient with great potential, but many people I come across don't realize that those ruby red globes are surprisingly versatile. I had a plea from my cousin, who happens to be my original partner in vegetarianism after she read my post on beets and she asked me, "Can you feature radishes one week? I have a fridge full of my CSA and I can’t think of anything to do with them besides using them in a basic salad. HELP!" This post will provide nutritional benefits, tips, and recipe ideas for working with the entire radish and not just the root. Here is the dirt on radishes:

Why should we eat radishes anyway? Kids are usually urged to eat their broccoli or spinach at the dinner table, but rarely do we hear a parent bark the order "Eat your radishes!" Well, they should. Not only are the roots of these cruciferous vegetables nutritious, but so are their leaves. Actually, the leaves contain more Vitamin C, protein and calcium than their roots. Radish leaves have been used to treat kidney and skin disorders, fight cancer and even soothe insect bites.

Radishes are rich in folic acid, Vitamin C and anthocyanins. These nutrients make them a very effective cancer-fighting vegetable. It has been said that radishes are effective in fighting oral cancer, colon cancer and intestinal cancer as well as kidney and stomach cancers. Radishes also contain zinc, B-complex vitamins and phosphorus. All of these are very effective in treating skin disorders such as rashes and dry skin.

Want to lose some weight? Dieters should start munching on radishes since they are low in calories, cholesterol, and fat. They are high in roughage content which can make them useful in treating constipation. Radishes are great cleansers in general. They help relieve congestion and help aid in gallbladder and liver functions. Many drink radish juice to help to ease the digestive system and detoxify the body.

How to Store Radishes: The Leaves- Radish greens don't stay fresh for long. Separate them from the roots soon after harvesting or bringing them home from the market. Wash and store the leaves like other salad greens and eat them within a day or two. The Root-Store radishes in a plastic bag in the crisper of the refrigerator and they should keep for at least a week.

Ways to Prepare Radishes: The challenge of working with radishes is that they have a very pungent and strong flavor. Some say that the greens are the best part of the radish with the most flavor. I bet many of you are surprised to read this because most people chop off the leafy greens and toss them in the garbage.

My lunch today: See the guacamole reinvented recipe below.

Recipe Ideas:Radish Fritters Radish Green and Ricotta Gnocchi Served with Preserve Red Radishes on Top Watermelon Radish Sorbet Radish Sangria Guacamole Reinvented Radish Leaf Pesto Rustic Radish Leaf Soup Radish Soup with Creme Fraiche Braised Radishes Chopped Salad- I use this recipe often. It is so good !Satay Noodle Salad Radish and Butter Sandwich