We are between the early spring harvest and late fall crop. Radishes like the cool weather and tend to get a woody texture and an off taste as the temp heats up. But, radishes are a favorite for me, if for no other reason than because they are one of the first harvests in the spring. They give that taste of freshness, of warmer days ahead, and they give hard core gardeners an excuse to get in the dirt when there is still snow on the ground. The short days of maturity -- about a month from planting to harvest -- add to their popularity.
We grow five kinds of radishes: cherry belle, pink beauty, white ping pong, and French breakfast.
Nutritionally, radishes contribute mostly Vitamin C (15 percent, to be exact.) They also provide iron, fiber, and and a touch of calcium. (Who knew? Calcium in radishes!)
I doubt people eat radishes for the nutritional value. Most like them for their crunchy texture or snappy taste. Radishes provide a bite to salads, with their zing and their hardness. The amount of spice or heat is dependent on the variety and when you pick them.
I personally am not a huge fan of radishes. I probably shouldn't post it, but a girl can't like ALL vegetables and this is the one I don't care for -- until this year. I discovered that cooked or grilled radishes are great! I didn't like the burn of the radish, preferring a turnip instead, but by cooking them, I get the taste without the heat. True radish lovers probably think I'm disgracing the vegetable by saying that; sorry!
How to cook them? As I said, our new favorite is grilling them. Simply slice the radishes, put them in a foil packet with a few ice cubes, seal the foil packet, and grill for 10-15 minutes until fork tender. I add a bit of butter, because everything is better with butter in my world.
Another recipe I found but haven't tried calls for shredding a Daikon radish and frying in garlic oil with a touch of salt, almost like a hash brown.
And for those die-hard radish lovers who believe they should stay fresh, try a Spicy Radish Salad. Mix together 2 cups shredded Daikon radish, 1/4 cup rice vinegar, 2 tablespoons soy sauce and 1 tablespoon orange juice. Let the flavors marinate a bit before serving.
