Radishes are in season most of the year, but we tend to think of them more in the spring.
They are low in calories, only 20 calories per cup, and they are high in Vitamin C! Vitamin C is known to help with the absorption of iron from plant foods, be good for our skin health, help in wound healing and support our immune system.
Rinse in cool water to remove any dirt or sand. Trim off the top and tail root. Soak in cold water before enjoying for about 20 minutes for maximum crispness.
Store unwashed and sealed in a plastic bag with a paper towel for a week.
Radishes can be enjoyed raw or cooked.
They are crisp, and their flavor can range from mild to having quite a spicy kick.
How many varieties have you tried? They come in several varieties – red, white, pink, purple, black, daikon, easter egg, watermelon and more!
Quick Pickled Radishes
Try this recipe on a salad, sandwich or tacos. Enjoy!
1 bunch of radishes
1/2 cup white vinegar
1 Tablespoon granulated sugar
1 1/2 teaspoons salt
1 cup warm water
- Slice cleaned, trimmed radishes as thinly as you can.
- Put the sliced radishes in a glass jar.
- In a glass liquid measuring cup, combine vinegar, salt, sugar and warm water. Stir until all the sugar and salt have dissolved.
- Pour this liquid mixture over sliced radishes, ensuring they are all covered. Let this sit for about an hour.
- Serve or store covered in the refrigerator for up to a week.