- Before storing cut off the tops leaving about 1/4 inch of stem.
- Store in separate bags in the refrigerator.
- Roots are best if used within two weeks of harvest.
- Greens or tops should be used as soon as possible.
- Scrub with a vegetable brush and wash with cold water
- Trim the tops and bottoms.
- Do not peel the prepared radish; leave the skin intact.
- For extra crunch and bite, add sliced radishes to stir-frys
- Sprinkle chopped radishes over tacos for more zip and texture
- Stir chopped or sliced radishes into tuna, egg, potato or chicken salad
- Thinly sliced radishes make a tasty, fresh garnish sprinkled over New England clam chowder or other milk-based soups
- For an unusual vegetable side dish, sauté quartered radishes in butter until crisp-tender, about 2 minutes; sprinkle with cracked black pepper
- Stir chopped radishes into plain yogurt or sour cream for a topping for baked potatoes or chili
- Bagels spread with cream cheese and sliced radishes make a quick appetizer or snack
- Roast radish halves brushed with oil at 450″F for 15 minutes. Great with roast beef or chicken
- A combination of mayonnaise and chopped radishes makes a tangy instant spread for ham or roast beef sandwiches
- Thinly slivered radishes stirred into rice pilaf add an unexpected nip and crunch
- Add them to pasta salads and mixed vegetable salads
- Try radish and cucumber slices on a cracker
Ideas for using radish tops:
- Chop some leaves into a fresh salad
- Add to your stir-fry
- Add to soups
- Braise along with other greens
Studies Have Shown the Following Health Benefits
- Beneficial for the teeth, gums, nerves, hair and nails
- Stimulate appetite
- Relieve nervous exhaustion
- Respiratory problems
- Digestive problems
- Relieves constipation
- Runny nose
- Helps to reduce overweight or obesity and dissolves gall stones
- Helpful in cases of tuberculosis
- Radish also has a mild diuretic effect, increasing the production of urine by the kidneys
- Good for diabetics just like cucumber and bitter gourd
Excellent source of:
- Folic acid
- Dietary fiber
Very good source of:
A good source of:
- Vitamin C
- Vitamin A
Note that radish greens contain far more Vitamin C, calcium, and protein than the roots.