Produce & Recipes

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Radishes

Radishes are the ideal first vegetable for small, impatient kids to plant in the vegetable plot, the seeds will sprout a couple of days after sowing and be ready to be harvested in a month. They are also a good companion plant to spinach, cucumber, lettuce and peas.

Radishes are members of the mustard family, good for the digestion, mildly laxative and, as everyone knows, very low in calories. Radishes are eaten raw, in dips or salads, thinly sliced radish and red onion, chopped tomato, chilies, chopped parsley and creamy avocado slices. This side dish goes really well with a simple fish fillet, poached or sautéed. 

Radish leaves are loaded with minerals and vitamins, just like any other dark green leafy vegetable. They're tangy, and although sometimes a little fuzzy, they add zing to your salads. You can also cook them, but it takes a lot to make a serving, so if you don't want to put them in a salad, add them to spinach or other greens when you cook them.
 

Storage Tips

• Refrigerate in open plastic bag.

• Refrigerate radishes without their leafy tops.

• Small radishes keep for up to four days, larger ones for up to one week.

Marinated Radishes with Parsley

A very pretty spring salad.  Two bunches of radishes from Jay makes about 1 1/2 lb. 

1 1/2 lb radishes, any variety

1 tbsp chopped flat leaf parsley

3 tbsp olive oil

freshly ground pepper

kosher or coarse sea salt

1 tbsp lemon juice

Wash and trim radishes and slice them very thinly so that they are translucent.

In a medium bowl, mix the radishes with the parsley, olive oil and pepper.  Let marinate for at least two hours and up to 24 hours.

Season with salt, add the lemon juice, stir again, and transfer to a serving bowl.

Serves 4.

Prep Tips: Do not add salt until just before serving.  Any earlier and it will purge water from the radishes and make the salad watery.

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