Radishes, crunchy fruits that are characterized by their peppery taste.
They are low in calories and especially rich in important vitamins and minerals.
What are they like? You will find out in the following article!
Radishes, crunchy root vegetables
Radishes are annual root vegetables that belong to the Brassicaceae family. This family includes, for example, broccoli, cabbage, cauliflower, cabbage and horseradish.
It is a hardy crop that is grown for its crunchy and colorful roots with a peppery taste. The entire plant is edible, from root to leaves, and can be enjoyed raw or cooked.
Among the most commonly consumed varieties are small radishes with red skin and white flesh. Also popular are black radishes, which have a very mild flavor and are often used in Asian cuisine.
Why consume radishes?
They are a rich source of folic acid, potassium, vitamin B6, magnesium, riboflavin and calcium. In addition, they contain high amounts of vitamin C. About half a cup of radishes offers 14% of the recommended daily allowance. Vitamin C plays a key role in the formation of collagen, which supports healthy skin and blood vessels. In addition, it helps the body get rid of toxins.
Radishes are low-calorie, practically contain no fat. However, they offer enough fiber. Thanks to it, you can prevent intestinal problems. Fiber can also help you manage your blood sugar levels and has been linked to weight loss and lower cholesterol. Radish leaves also contain enough fiber.
Eating cruciferous vegetables such as radishes can help prevent cancer. According to the Linus Pauling Institute, this vegetable contains compounds that break down into isothiocyanates when mixed with water. These help cleanse the body of cancer-causing substances and prevent the development of tumors.
How many can you consume per day? About 30 to 40 grams.
Radishes are an excellent source of vitamin C and are also low in calories. Additional nutritional values, minerals and vitamins can be seen in the following table:
|Nutritional values||Raw radishes 100 g|
|Vitamin B3||0.254 mg|
|Vitamin C||14.8 mg|
Types of radishes
There are “spring” and “winter” radishes. We will imagine the most commonly consumed species.
The Cherry Belle variety is among the most popular and most commonly consumed. The fruits are small, round, red with white flesh.
They have a fresh and light taste. Cherry Belle is perfect for salads and many other dishes. They are available all year round and have a crunchy, peppery taste.
The pink variety of radishes is quite rare. It has a beautiful pink skin, a crunchy texture and a delicious sweet taste.
The unique species ripens in less than 30 days, so you won’t have to wait too long to eat them.
Variety Chinese rose
It is one of the oldest types of radish and is also very hardy. It has roots that reach a length of up to 12 centimeters. The pink color is characteristic for her.
It is also easy to grow and does best in mild climates.
They are actually bunches of multiple varieties of small red, pink, purple and white radishes. They are beautiful and can be used just like traditional red radishes.
This type of root vegetable can be planted in spring as well as in autumn. For spring planting, sow seeds 4 to 6 weeks before the last spring frost, and for fall planting, sow seeds 4 to 6 weeks before the first fall frost.
Because radishes ripen very quickly, you can plant them really anywhere. For example, where there is an empty space or sow them between the rows of other vegetables such as carrots or beets. They are also great companion plants to help deter pests from other vegetables.
Choose a sunny location that gets at least six hours of direct sunlight a day. Soil preparation is also important, remove all stones, roots. If the soil is clay, mix in some organic matter to loosen it and improve drainage.
Seeds have a relatively long shelf life, so don’t be afraid to plant seeds that are up to 5 years old. Sow the seeds directly into the soil, about 1.5 centimeters deep and cover with soil. As for watering, it is important to maintain consistent and even moisture.
Mulch the radishes with compost enriched with wood ash, which will help keep the moisture in a dry state and at the same time protect against worms.
You can store radishes in the refrigerator for about 3-4 days, preferably in a perforated bag. Always cut off the leaves before storing, as they absorb moisture from the radish itself. To increase the crunchiness of radishes, soak them in ice water for several hours.
Many people don’t realize that they have far more uses than just salad. Radishes are great mixed with carrots or fermented into kimchi. You can also grate them into vegetable meatballs for added flavor. If you want to get inspired, read the recipes for great vegetable pancakes.
The entire plant is edible, so the leaves can be sautéed in olive oil with a little garlic or made into pesto.
The dip is also excellent, you can add it to a salad or to meat. You will need :
- 1/2 cup Greek yogurt
- 1/4 cup chopped radishes
- 1 clove of garlic
- 1 teaspoon of red wine vinegar
- Finely chop the garlic.
- Place all ingredients in a food processor.
- Blend until smooth.
You can also add radishes to recipes such as:
- roasted radishes with garlic and cumin
- Tartine with radish and butter
- salad with curry-orange dressing
- pizza with roasted radishes
If you don’t have that much time to cook, the combination of radish + butter + baguette is also delicious.
Pickled radishes – slices of radishes pickled in a varnish consisting of vinegar, sugar, salt and spices. They are suitable for sandwiches, salads or cold meats.
Radish chips – radishes cut into slices, flavored with spices and fried.
This type of root vegetable has been used as a folk medicine for centuries. It is most commonly used in Ayurveda and Traditional Chinese Medicine to treat ailments such as fever, sore throat, bile disorders and inflammation. So include them in your diet!