Their crunchy texture, tongue-tickling sharpness, and colourful appearance makes them a perfect vegetable for finishing off a variety of savoury dishes.Radishes are a fantastic low-calorie source of vitamins A, C, B6, E and K. They’re also rich in minerals such as potassium, phosphorus, magnesium, copper, calcium, iron and manganese.This heavy vitamin and mineral load means that radishes are indicated to combat a number of serious diseases, such as cancer and diabetes, and may also help with minor ailments such as coughs and colds.But just a quick tip before you stock up: good quality, air-tight food containers will add days, maybe even weeks, to the longevity of all these.A few thinly sliced discs of watermelon radish will beautify any dish and frequently do in the fine dining scene of China, where they originate.Much smaller than the Asian varieties, these are stumpy oblongs that fall somewhere between fuchsia and red on the colour spectrum.As the name suggests, they’re great simply rinsed and tossed onto your brunch plate, adding colour but also serving as a palette cleanser between coffee and food.The leaves are also edible and, at their freshest, can lend a pleasant bitterness to mixed leaf salads.They’re native to East Asia, where they’re something of a staple, but are also long established in South Asian and Middle Eastern cuisines.If you’re planning to grow your own radishes, these are one to consider, equally great as a raw snack, cooked with, or fermented.Dressed with a mouthwatering vinaigrette, this easy vegan salad should only take 20 minutes to make, yet its vibrant colours will illuminate all outdoor lunch spreads and picnic blankets.Or for a more ostentatious take on summer appetisers, impress your dinner guests with Davide Oldani’s playful radish on a spoon.
20 Types of Radishes For Containers
Radishes come in many sizes, shapes, and colors like black, white, red, pink, green and purple.But as the name promises, inside, its color recall a watermelon, a white border around the bright pink.It is one of the early maturing varieties of radish, ready to harvest in about 25-30 days after planting the seedlings.Suitable for container gardeners, all these small and early maturing varieties can be harvested just in a month after planting.If other radish varieties are too spicy for you, its sweet and mild taste with a very earthy flavor will attract you.This polish variety has a round shape and unique deep purple color.Harvest this variety in just 30 days and leave space of around 3-4 inches for each seedling to grow.The radish, white icicle has cylindrical 5-6 inches long root, similar to daikon.Growing black radish varieties can be really fun as they look different and taste unique.The Chinese Rose radish has an elongated shape, it’s purple-red on the outside, and white with pink veins on the inside.You’ll be hard pressed to find a much easier and fast harvesting variety of radish than this one.The outer surface is exotic scarlet red with crisp white flesh on the inside.Named after the Greek god of the sun, Helios is another round radish variety.This small sized plump radish grows to about 2-3 inches and is bright yellow.Commonly sold under this name because of the shape resembling easter eggs, this variety of radish is available in an array of white, pink, red, purple, and lavender color.To avoid them from turning hard and bitter harvest when they reach a size of one inch in diameter.As the name suggests this radish quite long tapered root and can reach a length of 18 centimeters.The scarlet red roots and inner white flesh possess a flavor which is not spicy or pungent but mild and sweet.Despite the difference in shape the flavor and nutrition value remain the same in both round and long varieties.Growing up to one to two inches in diameter, the sweet, crispy flesh is a treat to both eyes and tongue.Serve these bright, crunchy delights all on their own, with a bit of butter and salt as the French like, or sliced and tossed into salads. .
sativus) is an edible root vegetable of the family Brassicaceae that was domesticated in Asia prior to Roman times.Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable with a pungent flavor.There are numerous varieties, varying in size, flavor, color, and length of time they take to mature.Radishes owe their sharp flavor to the various chemical compounds produced by the plants, including glucosinolate, myrosinase, and isothiocyanate.Varieties of radish are now broadly distributed around the world, but almost no archeological records are available to help determine their early history and domestication. However, scientists have tentatively located the origin of Raphanus sativus in Southeast Asia, as this is the only region where truly wild forms have been discovered. Greek and Roman agriculturalists of the first century AD gave details of small, large, round, long, mild, and sharp varieties.Radishes are annual or biennial brassicaceous crops grown for their swollen tap roots which can be globular, tapering, or cylindrical.Red varieties use the anthocyanin pelargonidin as a pigment, and purple cultivars obtain their color from cyanidin. The flesh of radishes harvested timely is crisp and sweet, but becomes bitter and tough if the vegetable is left in the ground too long.Best quality roots are obtained under moderate day lengths with air temperatures in the range 10 to 18 °C (50 to 65 °F).Radishes grow best in full sun in light, sandy loams, with a soil pH 6.5 to 7.0, but for late-season crops, a clayey-loam is ideal. During the growing period, the crop needs to be thinned and weeds controlled, and irrigation may be required. After harvesting, radishes can be stored without loss of quality for two or three days at room temperature, and about two months at 0 °C (32 °F) with a relative humidity of 90–95%.Radishes can be useful as companion plants for many other crops, probably because their pungent odour deters such insect pests as aphids, cucumber beetles, tomato hornworms, squash bugs, and ants.The foliage droops and becomes discoloured, and small, white maggots tunnel through the root, making it unattractive or inedible.Broadly speaking, radishes can be categorized into four main types according to the seasons when they are grown and a variety of shapes, lengths, colors, and sizes, such as red, pink, white, gray-black, or yellow radishes, with round or elongated roots that can grow longer than a parsnip.Daikon (or bai luobo)—a large East Asian white radish—for sale in India.'Bunny Tail' is an heirloom variety from Italy, where it is known as Rosso Tondo A Piccola Punta Bianca .'Champion' is round and red-skinned like the 'Cherry Belle', but with slightly larger roots, up to 5 cm (2 in), and a milder flavor.'Red King' has a mild flavor, with good resistance to club root, a problem that can arise from poor drainage.'Gala' and 'Roodbol' are two varieties popular in the Netherlands in a breakfast dish, thinly sliced on buttered bread.It dates in Europe to 1548, and was a common garden variety in England and France during the early 19th century. It has a rough, black skin with hot-flavored, white flesh, is round or irregularly pear shaped, and grows to around 10 cm (4 in) in diameter. The New York Times describes 'Masato Red' and 'Masato Green' varieties as extremely long, well-suited for fall planting and winter storage.The longer, thinner, and waterier Japanese daikon cultivated mainly for danmuji is referred to as Wae radish(왜무, Waemu) in Korea.Korean radishes are generally shorter, stouter, and sturdier than daikon, and have pale green shade halfway down from the top.The rat-tailed radish, an old European variety thought to have come from East Asia centuries ago, has long, thin, curly pods which can exceed 20 cm (8 in) in length. The 'München Bier' variety supplies seed pods that are sometimes served raw as an accompaniment to beer in Germany.Using 2003–4 data, several sources report annual world production of radishes to be about 7 million tonnes, produced mainly by China, Japan, and South Korea, and representing roughly 2% of global vegetable production.In a 100-gram (3+1⁄2-ounce) reference serving, raw radishes provide 66 kilojoules (16 kilocalories) of food energy and have a moderate amount of vitamin C (18% of Daily Value), with other essential nutrients in low content (table).The most commonly eaten portion is the napiform or fusiform taproot, although the entire plant is edible and the tops can be used as a leaf vegetable.The seed can also be sprouted and eaten raw in a similar way to a mung bean.The raw flesh has a crisp texture and a pungent, peppery flavor, caused by glucosinolates and the enzyme myrosinase, which combine when chewed to form allyl isothiocyanates, also present in mustard, horseradish, and wasabi. In Mexican cuisine, sliced radishes are used in combination with shredded lettuce as garnish for traditional dishes such as tostadas, sopes, enchiladas and Posole stew."Radi", a spiral-cut radish that is sprinkled with salt and occasionally chives, and eaten with the fingers, is traditionally served with beer at the Bavarian Oktoberfest.The daikon varieties of radish are important parts of East, Southeast, and South Asian cuisine.Daikon is also one of the plants that make up the Japanese Festival of Seven Herbs (Nanakusa no sekku) on the seventh day after the new year.This folk art competition uses a large type of radish up to 50 cm (20 in) long and weighing up to 3 kg (7 lb).Great skill and ingenuity are used to carve these into religious and popular figures, buildings, and other objects, and they are displayed in the town square. .
Types of Radishes + How to Use Them
They have such vibrant colors and flavors and can be eaten raw, roasted, pickled, or blended into condiments.Radishes are a pungent, edible root vegetable grown around the world.They come in all sorts of colors - red, pink, purple, white, green, black, and yellow.For our purposes, I will only be sharing types of cultivated radishes (available at the grocery store or farmer's market) and not types of wild radishes.Radishes are typically grown in colder weather and most varietals are available in winter or spring.Summer radishes are rarer, have a shorter growing season, and tend to be smaller.If your radishes seem wilted, let them sit in a bowl of ice water for 20 minutes - they'll usually perk up!You can eat them raw in a salad or wilt them like spinach and serve them alongside the radishes. .
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.But this radish has the advantage of growing relatively big in a short time, fewer than 30 days.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.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.Unlike many radish varieties, ‘Green Luobo Improved’ leaves don’t have spines.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.‘Mantanghong’ is a hybrid cultivar, improved to deliver more consistently high-quality roots in comparison to older strains.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.Ideally, you’ll harvest these at one inch in diameter, the size they attain about 25 days from sowing.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.While you’re waiting for the roots to mature, consider harvesting some of the snazzy red-streaked green leaves and stalks.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.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.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.They’re full grown and ready to harvest in 22 to 24 days, and seeds germinate at soil temperatures of 45 to 80°F.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. .
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.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.An overly rich soil will encourage lush foliage at the expense of crisp, tasty roots.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 variety can add flavor and crunch to your meals
As the seasonal farmers markets across Michigan begin to open this month and next, radishes of all sorts will be available from local growers.A winter storage variety radish with green skin that reveals a magenta and white center when peeled.Quick picked radishes were a big hit among farmers market shoppers when Michigan State University Extension sampled them last year.The greens will keep two to three days in the fridge and are delicious sautéed and added to stir fry or egg dishes.The Michigan Fresh program has tips on growing, handling and preserving as well as healthful recipes to take advantage of the delicious Michigan-grown bounty from your backyard or your local farmer's market.For more information, connect with your local community food systems educator by visiting http://msue.anr.msu.edu/or calling 1-888-678-3464. .
Our Favorite Types of Radishes
Crisp, colorful, radishes are early risers, one of the first things to pop up in our gardens and at farmers' markets each spring, giving us the first good crunch of the season.Meant for more than just a supporting role in a nice salad or plate of crudités, radishes are versatile root vegetables, which means they taste great when cooked too—especially when roasted or quickly sautéed. .
Radishes Recipe & Nutrition
There are dozens of species of radishes, and therefore their appearance ranges widely, from small and spherical to long and large in shape, and from snow white to bright scarlet to lime green in color.Radishes, whose name applies to dozens of subspecies, is a category of root vegetables all belonging to the Brassica family.Radishes are thought to have originated from Southeast Asia, although different varieties are now grown (and eaten) all over the world.For example, horseradish has a spice that rises strong and fast in the sinuses and will make your eyes water in moments.However, “French Breakfast” radishes, which are squat magenta cylinders with white tips, are mild and slightly sweet.Nutrition Info One cup of sliced radishes (about 116g) has 19 calories, 0.8g protein, 0.1g of fat, 3.9g of carbohydrates, 1.9g fiber, and 2.2g sugar.Selection Radishes are sold at most large grocery stores and fresh produce markets.For most radishes with smooth skin, all that is required is a quick wash and a trimming of the tough bits (usually at the top where the leaves grow out and at the bottom where the root sprouts out). .