One of the best parts about our test kitchen manager, Brad Leone's, job is his weekly trip to the farmers' market.It's his responsibility to supply the kitchen with ripe produce, protein, and pantry staples year-round.In the summer, when the farms are cranking out the good stuff, Brad is like a kid in a candy store.Every Wednesday, he hits the market with his reusable grocery bags to stock up on what's fresh and good—and do a little snacking and snapping along the way, of course.Check back here at our From the Market column every Wednesday to see what Brad picked up and, of course, to get some cooking inspiration of your own.We'll admit: Radishes aren't the first thing most people think of when they think of sexy farmers' market produce.Once you've tasted a great radish—might we suggest pairing it with softened butter and sea salt?—you'll become a lifelong fan.Rinse them clean and purée them with nuts, olive oil, and cheese for a spicy pesto, or stir-fry them with grains and veggies.Add them to the pan last, or blanch and shock them in cold water to help retain their hue. .

25 of the Best Radish Varieties to Grow at Home

But while ‘Bartender Mammoth’ can reach nine inches long and they are carrot shaped, they’re brassicas, not umbellifers.These heirloom radishes are crisper and less dense than carrots, with a flavor that’s a bit spicier – though they do have a sweet finish.A lengthwise slice makes an appealing garnish or stirrer for Bloody Marys, or a tasty bar snack alongside IPAs or mojitos.In the garden, ‘Bartender Mammoth’ offers the advantage of a bit of extra tolerance for warm weather, unlike most larger radishes.You can find ‘Bartender Mammoth’ seeds in bulk and various packet sizes available at True Leaf Market.A great choice for beginners, and impatient cooks and gardeners, ‘Cherry Belle’ produces just 22 days from sowing.Be sure to keep them evenly watered while you’re waiting – that’s the best way to assure crisp, mildly sweet produce for salads, snacking, and the relish tray.And if you don’t use thin slices of ‘China Rose’ to pep up your tacos or top avocado toast, you’ll be missing out!Daikon and red meat radishes are huge in comparison, growing to a foot or more and sometimes weighing several pounds.They are good for roasting or quick pickles, too, though they’ll lose that appealing pink shade when cooked.Honestly, even if the pods weren’t crunchy, light, and spicy, you might want to grow this variety just to look at it, as an ornamental.The pods do take a bit longer to mature than your average spring radish – about 50 days from sowing.This Burpee exclusive is a ‘French Breakfast’ lookalike, a hybrid derived from this cultivar that’s about three inches long at its peak, in a magenta shade with a white tip.It has a mild taste that isn’t fiery, and is marketed as a microgreen or source of baby greens as well as a full-size spring radish.Just the sight of its blocky, elongated red roots with white tips makes me smile.I was a youthful, overconfident foodie and he was a retired chemical plant worker making his home in small-town Saltville, Virginia when this topic came up.Nowadays, people tend to refer to all cylindrical red radishes with white tips as “French breakfast,” but this type was introduced as a specific cultivar in France in 1879.Old lore has it that the sellers would eat them with butter and salt to tide them over on busy market days.This hybrid grows a little faster than the traditional ‘French Breakfast’ variety, taking just 21 days to reach maturity.The mild, crisp flesh is tasty atop toast, a bagel with cream cheese, or a salad.But you can let ‘German Giant’ grow as large as a baseball without losing texture or altering its mild flavor.And while that’s not long to wait, you might want to pluck a few leaves before the golden orbs form beneath the soil line.If you’re gardening in an area where there’s occasionally a hot spell in early spring, ‘Golden Helios’ is a good choice.While the roots are at their juicy, crisp best if harvested at one and a half inches across, you can let them get a bit bigger without also becoming bitter.You have an extra couple of weeks to pull mature ‘Golden Helios,’ but don’t push it if you want top quality harvests.An Asian radish you’d plant in late summer, harvest in fall, and store for up to eight weeks in the winter, ‘Green Luobo Improved’ is a good choice if you’re growing the ingredients for kimchi.It imparts a light green color to the traditional fermented Korean side dish.The improved cultivar is known for an 80 percent germination rate, uniform fruits, and maturing relatively quickly – 57-60 days from sowing to harvest.But these pale, round brassicas are particularly mild and juicy when enjoyed raw, and the flesh is firm and crunchy.The pale white skin makes them a natural in marinated salads and gazpacho, because they won’t suffuse the dressing or surrounding veggies with pink.They won’t melt when high temperatures hit, but the roots will become hollow, pithy, and bitter – suitable only for the compost.The outsides are white with green shoulders, and the interiors are a bright, cheery, dark pink.‘Mantanghong’ is a hybrid cultivar, improved to deliver more consistently high-quality roots in comparison to older strains.The seeds will germinate until temps plummet below 40°F, so this is a great option to extend the season in fall.And even if you get the plants going in the cool spring temps, they’ll bolt at the first hint of warmer weather.Whether you make your own sushi or just want a crispy daikon to add crunch to stir fry, homemade pickles, or tacos, ‘Miyashige’ is a must.If you tend to take late spring vacations or are a little haphazard in your harvest habits, this is one of the few forgiving globe radishes.While spring-planted European radishes like ‘French Breakfast’ would be stringy and hot at that size, ‘Red King’ stays crisp and juicy, with bright white flesh.Other points in favor of ‘Red King’ are that it’s slow to bolt, and will retain its texture and flavor in the garden for weeks after it reaches maturity.They grow upright, and are tasty as a substitute for kale, turnip, or mustard greens when they’re from two to four inches tall.These hybrid watermelon radishes mature in 60 to 70 days, and are rare among red meat varieties because they can tolerate a little warm weather.No matter the season, ‘Rido Red’ will reliably produce two to four-inch white, round roots that reveal fuchsia-colored flesh inside.If you’ve got picky eaters who don’t like fresh vegetables, sometimes the novelty of this crisp, mild veggie that looks like a tiny watermelon is enough to win them over.Planted in mid or late summer for a fall harvest, though, ‘Round Black Spanish’ is reliable and attractive.At 33 to 35 days from sowing to harvest, it does take a little longer to produce than other spring-planted varieties like ‘Cherry Belle’ or ‘Early Scarlet.’.But if you’re looking for a bright and unusual color to zip up your salads or stir fries, the extra week or so before harvest is a fair trade.You’ll also get the advantage of this hybrid cultivar’s added resistance to some of the diseases earlier strains are prone to.The orbs are two inches wide at maturity, an ideal size for roasting, pickling, or slicing into wedges and salting for a simple snack.As you’d expect if you’re familiar with the “won’t you guide my sleigh tonight?” reindeer, these are bright red!They don’t fly like the red-nosed inspiration for the famous Christmas song, but they do race to the finish, maturing just 25 days from sowing.The greens will make you shout out with glee, too, if you pick them at two to four inches tall for salads or sautes.Thinly sliced ‘Rudolph’ roots are also a hit in those little bread and butter tea sandwiches.A Burpee exclusive, ‘Salad Rose’ is a red daikon type that matures in a record 30 to 35 days, much quicker than other cultivars of this variety.They grow seven or eight inches straight down, with upright leaves you can harvest young to saute, or to stir fry with baby turnip and mustard greens.This classic round cherry red variety offers an extra advantage: ‘Sora’ is tolerant of heat, so you can plant a batch in warmer weather.Even oversize ‘Sora’ roots that are more than a month past full size maintain a crisp texture and round shape.In my childhood gardening days, I thought the splotches of white on the red orbs really set ‘Sparkler’ apart from run-of-the mill radishes.As noted in a few cases above, those varieties take 60-plus days from sowing to harvest, and grow to a foot or longer.Old timers will tell you ‘White Icicle’ has a flavor that is milder and juicier if you harvest when they’re the size of your baby finger.This cultivar makes a glamorous addition to the relish tray and it’s tasty dipped in hummus.I also like to grate or mince them to add to salsa or gazpacho, since they don’t bleed red like some of their more colorful relatives.That is, unless you have a lavish space and lots of radish-loving neighbors, or big plans to freeze the greens or pickle the roots. .

Best tips to buy, store, and eat Radishes!!

Unless you’re buying your radishes at an outdoor market on a hot day, they should have crisp fresh greens.Greens that are wilted or yellowed at the grocery store indicate some very old radishes.Radishes come in all kinds of different colors including black, purple, white, pink, red, yellow, and almost everything in between.Dry the greens thoroughly and store in a container lined with pare towels to avoid moisture build up, or lay them out on a line of paper towels and roll them up in a lettuce log.If you store your radishes for more than a couple weeks before using them, you may see little fuzzy hairs start growing near the root tail.This is a sign that the radish has used up most of it’s sugar stores and it’s trying to put out new roots to find nutrients.My abso-lute favorite way to eat radishes is a classic french preparation: with butter and sea salt.Plus, if you use real butter from grass fed cows, this can be a great high fat snack that will give you energy for hours to come.I like to make butter radishes on days when Jake and I go play tennis after work.It’s been long enough since lunch that I’m hungry, but I don’t want to eat dinner before exercising so much.I promise you’ll be pleasantly surprised at how delicious these spicy little nuggets can be! .

All About Radishes

If a few radishes sliced into a salad or carved into rosettes as a garnish seem to exhaust their culinary possibilities, get ready to discover new and unusual ways to prepare lots of these tangy springtime favorites.Winter radishes such as 'China Rose' and Long Black Spanish' require a longer growing period but are superior to spring types in many ways.The best way to determine when to harvest is to simply push back a little soil to see if a bulb has grown and then pick and taste a few.It's their crisp taste, that extra zing they add to salad and a variety of other dishes that make radishes welcome in the kitchen.They are certainly revered and highly appreciated in the Orient, particularly in Japan where the long, white daikon radish is a major food.The root crop was a common food in Egypt long before the pyramids were built, and was popular in ancient Rome as well.Today, radishes remain a favorite crop for home gardeners because they're so easy and quick to grow.As soon as the garden's soil is workable in the spring, put on some warm clothes and plant a first sowing of radishes.Make small weekly sowings, trying different varieties to obtain a wide mix of radishes.Because most spring varieties mature in less than a month, succession plantings ensure a steady supply of radishes.When warm weather (65 degrees or higher) arrives, stop sowing as radishes will not tolerate heat and will rapidly go to seed.When making succession sowings, keep in mind that the longer varieties of radishes tend to tolerate heat better than the short, round ones.Start in early spring with the small types ('Champion' and 'Burpee White'), followed by the blunt radishes ('French Dressing' and 'French Breakfast'), and finally plant the longer varieties ('White Icicle' and 'Summer Cross').When preparing the soil, avoid fresh manure and organic materials or fertilizers high in nitrogen.This not only keeps root maggots at bay, but also helps the soil retain moisture that could mean the difference between perfect and pitiful radishes.Radishes are superb companion plants, particularly when used to draw aphids, flea beetles, and other pests away from peppers, squash, cukes, and other vegetables.Marinate sliced radishes in vinegar, honey, and soy sauce to serve in a number of Chinese dishes.Sauté them in butter for a minute, and then serve with salt, pepper, and herbs (especially chervil) for a different and unusual side dish. .

Radish: Health Benefits, Nutrients per Serving, Preparation, and More

Radishes are a group of root vegetables with light-colored, crunchy flesh, variable skin color, and an almost spicy, peppery taste.They vary in shape from short and round to long and narrow, and the skin can be red, black, white, yellow, pink, or purple. .

15 Best Radish Varieties to Grow in Your Garden

Whether raw or roasted, radishes taste delicious and grow fast in the garden.At first sight, ‘Bartender Mammoth’ looks like pink or red carrots, but they’re actually radishes that reach up to nine inches long.This heirloom radish produces round, bright red roots that measure one inch across.‘Cherry Belle’ is one of the quickest radishes for beginner gardeners because it only takes 22 days to reach harvesting size.‘Chinese Rose’ is a popular pink daikon radish variety that produces long rather than fat roots.It takes 55 days for ‘Chinese Rose’ radishes to reach a mature size for harvesting.But they’re large when compared to other globe radishes, which are smaller.h ey grow in a short time, reaching mature size in just 30 days.‘Crimson Giant’ radishes taste great when added to salads or roasted.Within 30 days, they measure one to two inches wide, but they often reach up to the size of a baseball without changing the texture or flavor.If you live in an area with unpredictable weather, ‘Golden Helios’ is a great choice because they tolerate hot spells.It’s also a good choice if you accidentally plant your radish seeds later in the season then is ideal.These radishes won’t handle hot weather, so it’s best to grow them in the spring and fall.They have a white outside and a green shoulder, but when you cut into this radish, you’ll find vibrant, dark pink flesh.Expect to wait 65 days after sowing for ‘Matanghong’ radishes to be ready at a large size.You can plant them in the fall to extend your gardening season because they will tolerate some light frost.Like other large radish varieties, ‘Red King’ takes 55-60 days to reach maturity.That means if you leave these radishes in the garden after reaching maturity, they hold their flavor and texture well.You cannot grow ‘Round Black Spanish’ in the summer because it bolts quickly when the temperatures increase.As the name indicates, ‘Round Black Spanish’ produces radishes with a mahogany-to-black skin and cream-colored flesh.These radishes have a strong, peppery flavor that tastes best shredded into salads or fritters.They reach a mature size 33-35 days after planting, which is only a little longer than some of the early varieties.Adding ‘Royal Purple’ radishes to your garden gives you some pops of color in your salad or recipes.Some gardeners prefer only to grow heirloom plants, but this hybrid has the advantage of being resistant to many common radish diseases.‘Rudolph’ is a classic red radish that is crack resistant and perfect for spring and fall gardens. .

Growing radishes: top tips on how to grow radishes to get a bumper

Get it right when it comes to how to grow radishes and they will soon become the star of all your summer salads, slaws, stir fries and crudité offerings.There are a few easy tips to follow for growing radishes, then it's just a few weeks from seed packet to plate.If they get to the plate that is – crunchy radishes picked fresh from the plot and popped straight into your mouth are just the best when it comes to healthy summer snacking.Radishes come in many different shapes, sizes and colors, so they are a great option for including in your kitchen garden ideas.It's nose to tail vegetable eating - nothing is wasted, which is one of the big plus points with how to grow radishes.These compact plants can be grown in even the smallest of spaces and are great gap-fillers in your small vegetable garden ideas.To get a decent crop, the trick to growing radishes is to make sure they’re watered regularly and not cramped in their planting space.From pink and white to purple and even black, radishes come in a range of colors besides red (Image credit: Future).Radishes can be sown outdoors from later winter (February time) until early autumn (September).Always remove as much of the previous crop's roots as you can and loosen the compost with a fork before sowing the seeds.Give radish seeds plenty of room to geminate (Image credit: Future).Aim for successional planting – this means sowing small amounts every few weeks and harvesting them a month later.In dry, hot weather, you'll need to make sure you are watering plants regularly to prevent them from bolting or becoming woody.Irregular watering can result in your radishes splitting, while lush, leafy growth at the expense of the roots may be caused by overwatering.If you allow the compost to dry out when growing radishes, they will become woody and taste too peppery before they reach a decent size.In the height of summer when temperatures are particularly high, radishes may grow better in the partial shade of other crops.Radishes can also be used as ‘markers’ for slow-to-germinate crops such as parsnips, to prevent seed beds for the slower-growing varieties being forgotten about and disturbed.Harvest radishes by taking hold of the top growth and gently easing them out with a fork or trowel.Winter radishes can be left in the ground and dug up as required, or lifted in November and stored.Don't leave radishes in the ground too long - when they're ready to pick harvest them as soon as you can (Image credit: Future).But the good news is, to do well, radishes require little more than rich, free-draining soil that’s a fine tilth and plenty of water on a regular basis.If your plants become spindly it's a sure sign they need more space so make sure you let them breathe next time you sow seeds.Radish seedlings can be affected by flea beetle attacks, which pepper the leaves with small holes.Radish varieties (anticlockwise from 9 o'clock): 'French Breakfast' (long with white tip), Topsi, Amethyst, Celesta F1, Bright Lights (mixed variety), Cherry Belle, Sparkler No 3, Jolly, Zlata, Purple Plum, Albena (white) and Scarlet Globe (Image credit: Alamy).This popular radish is a vigorous, fast maturing cylindrical variety that produces oval red roots with white tips.Its crisp, crunchy roots have a strong flavor that will spice up your summer salads, and its elegant shape looks good on a plate of crudités too.As quick to grow as red-skinned varieties, this pure white form produces roots 10cm long, which have a crisp texture, fresh flavor and are slow to bolt.This special Chinese heirloom radish is a firm, crisp variety with a light, sweet flavor and just a hint of pepper.The lovely smooth white globes reveal rose pink centers when cut.This large-rooted cylindrical radish is generally white but occasionally red or green, and can be eaten raw, stir-fried or cooked. .

Are Radishes Good for You?

They are used in Ayurveda and Traditional Chinese Medicine to treat many conditions such as fever, sore throat, bile disorders, and inflammation.A 1/2-cup serving of sliced radishes contains about 12 calories and virtually no fat, so they won’t sabotage your healthy diet.Radishes are a good source of vitamin C. Just 1/2 cup offers about 14 percent of your recommended daily allowance.Vitamin C also plays a key role in collagen production, which supports healthy skin and blood vessels.Eating cruciferous vegetables like radishes may help prevent cancer.According to the Linus Pauling Institute, cruciferous vegetables contain compounds that are broken down into isothiocyanates when combined with water.Isothiocyanates help purge the body of cancer-causing substances and prevent tumor development.Eating a couple servings each day helps you reach your daily fiber intake goal.Fiber also may help you manage blood sugar levels, and has been linked to weight loss and lower cholesterol.Results of a 2008 study on rats fed a high-cholesterol diet suggest that radish leaves are a good source of fiber to help improve digestive function.The mucosal barrier helps protect your stomach and intestines against unfriendly microorganisms and damaging toxins that may cause ulcers and inflammation. .

Crunchy Korean Pickled Radish

Korean pickled radish has the perfect balance of sour, salty, and sweet.The sour, vinegary, crunchy radish helps cut through the heaviness of fried chicken.- Distilled white vinegar has the cleanest, brightest taste that lets the radish flavor shine through.I find it also has slightly less water content than daikon radish which helps it keep its bite in the pickling liquid.Peel the radish and cut it into half inch cubes.Add the radish pieces to the pickling liquid and store it in the fridge overnight.I find it also has slightly less moisture than daikon radish which helps it keep its crunchy in the pickling liquid.Let the radish pickle for at least 24 hours in the refrigerator before serving, though it tastes best after 2 days.5 from 161 votes Pin Share Print Prep Time 10 mins Total Time 10 mins Course Side Dish Cuisine Asian, Korean Servings 8 ☑ Ingredients 1x 2x 3x ▢ 1 lb Korean radish - - cut into ½ inch cubes (about 4 cups).▢ halved chilis or sliced jalapenos for spice - - (optional) Cook Mode Prevent your screen from going dark Instructions Peel and cut the radish into ½ inch cubes.Mix together the pickling liquid until the sugar dissolves and then add the cubed radish pieces.✎ Recipe Notes I prefer a 1:1:1 ratio of vinegar, sugar, and water.If you prefer a more mild pickled radish, increase the amount of water and adjust the salt to taste.As this is a quick pickling recipe, sterilization of the jar isn't required since it's meant to be consumed within a few days. .

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