Radishes were one of the first crops to be domesticated. They originated in Egypt and spread to the Mediterranean and China, where radishes have been treasured for thousands of years. Radishes come in many shapes, sizes, colors, and flavors. The Chinese white daikon radish is cylindrical and mild in flavor. The Spanish black radish is bulbous with a strong flavor, similar to horseradish. Although most people are familiar with eating the radish bulb, young radish leaves can also be eaten. Their flavor is somewhat peppery. Radishes are a quick growing cool weather crop that is harvested in the spring and fall months. As one of the first root crops of the season, radishes are a sign of good things to come!
Preparation: Clean radishes well before eating with a vegetable brush. Cut out any bad spots and trim as desired. Radishes do not need to be peeled, except for black radishes, which are often peeled. Eat whole, or slice, chop, grate, or dice as desired. Raw radishes are delicious in salads, on vegetable platters with dips, and on sandwiches. Radishes can also be cooked. They can be steamed, sautéed, or stir fried. Radish greens can be eaten raw in salads or they can be cooked as you would other greens.