Radishes

Cruciferous vegetables have received more and more attention over the past several years, in part because of the numerous cancer-fighting health benefits linked to these veggies. Kale, cabbage, and broccoli have received most of the front page headlines, while the radish has been left to serve us in relative anonymity, but this oft-forgotten root vegetable, is a perfect low-calorie snack item, or a popular addition to many salads.

Radishes germinate quickly and grow almost anywhere, and in many different climates. They are usually eaten raw, although they can be cooked and used in stir-fries or added to soup. Radishes originated in China thousands of years ago, and come in a variety of shapes, sizes and colors. In fact in Asia, the Japanese Daikon radishes can grow up to one yard in length, and up to a foot around! California is the major producer of bunched red radishes, those with their greens attached, secured with rubber bands or twist ties. Bagged radishes, whose greens have been clipped and that have been put in small plastic bags, are produced in more than thirty states.

Storage & Selection
Red globe radishes are typically sold two ways: in plastic bags with the tops removed and in bunches with their greens still intact. I highly recommend the latter for two reasons. First, you can determine how fresh the radishes are by the quality of the greens, which should be bright, green, and fresh looking, like the top of beets. Plus, secondly those greens are edible and very nutritious. Buy radishes in the 1" to 1� " size range if possible�much larger and they won't taste particularly good. The radishes should have good color for their variety, and the radish roots should be firm and smooth with an unblemished surface.

If bought packaged, look for radishes that are firm when given a gentle squeeze and if they yield to pressure, they're likely to be fibrous. Look to see that they have a good color, and are smooth and well formed without cracks.

When you buy radishes with the greens still intact, immediately separate the two when you get home. Radishes will last up to two weeks inside a plastic bag in the crisper section of the refrigerator, but greens have a much shorter shelf life� only a few days. Keep both well chilled.

Daikon radishes should be smooth, firm, and bright, almost gleaming. They get flabby quite easily, so keep them refrigerated in plastic bags for up to a week.

Black radishes should be purchased with roots and greens trimmed because they draw moisture away from the vegetable. They should be solid, heavy and free from cracks or obvious signs of decay or mold. They'll last forever in the refrigerator provided they are not too damp.

Preparation
Greens should almost always be removed from radishes; roots are always removed. Use the greens in a similar manner as hearty salad or cooking greens like arugula or beet greens. Scrub the radishes thoroughly before enjoying them. The sharp or pungent taste in most radishes comes from the skin. If the taste is too harsh for your tastebuds, feel free to peel them� although the red globe and white icicles are really pretty mild by radish standards, and are probably not worth the hassle.

Red radishes are excellent, carved or not, on relish trays. If the greens are in good shape, leave some of them on. Black radishes should be washed thoroughly before you cook them or add them to salads, but they need not be peeled. You can also boil radishes. Black radishes are ready in 15-25 minutes, red globes in 5-8 minutes. If you are at one with your microwave, radishes can be covered and cooked in your microwave oven in 3-5 minutes. Steaming is also a great way to cook radishes, and most people claim that steaming seems to calm down the sharpness. Expect the flesh of red globes to turn pink when steamed. For a great side dish, you might also try steaming a little shredded daikon with shredded carrots or cabbage.

Peel Daikon radishes like a carrot before you slice or shred them. Be careful not to over cook them, because unlike carrots, they cook quickly. They're fine in stir-fries, but I like them better raw, shredded and added to salads.

Tony's Tip
In addition to making radishes crisper, putting radishes in ice water for a few hours removes some of the pungency.

Tony's Favorite Recipe
Saut�ed Radishes with Dill

Varieties
Red Globe is the most familiar type red "button" radish in America with sizes that vary from that of a marble to larger than a golf ball. Varieties include the Cherry Belle, Red Devil, Red Prince, Scarlet Globe, Red Silk, and Fuego.

Daikon/Japanese or Oriental Radish is large and white, like a big, fat, white carrot. They can be huge, as much as 50 pounds, but most commercially available ones are about 1� to 2 pounds. As with the red radish, it is occasionally sold with their greens attached. It is slightly hotter and juicier than a red radish, but milder than black radishes.

Black Radishes, sometimes called winter radishes, look more like large, dark turnips than radishes, usually 8" long. The interior is white and drier than red radishes, and the flavor is sharp, almost as powerful as horseradish. There is also a baby version of the black radish.

Other varieties of radishes, considered specialty items with very limited production are:
Sparkler radishes are distinguished by a pronounced white tip, and are popular with a myriad of home gardeners.

White Icicle radishes as the name implies look exactly like icicles hanging from the rain gutters of your house. They are typically about 4 � to 5 � inches long.

California Mammoth White radishes are much larger, about 7 to 8 inches long, 2 to 3 inches in diameter with a mildly pungent flesh.

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