Radishes and recipes

To some, radishes are the evil-stepsister of the spring crops. To others, they are the little red gems that signify the end of winter. In our house, they are all gems.

Radishes usually come in shades of red, white, and pink. This year, we planted Crunchy Royale, Pink Beauty, and White Pink Pong Ball. We also have a vibrant purple variety called Amethyst, and it does honor to its name. Raw, radishes add a great splash of color to the salad or the table. But, for some -- me included -- their spicy kick can be overwhelming in large doses. Cooked, though, radishes take on an entire new taste. They mellow without losing flavor, resembling the succulence you expect from fresh cauliflower but with better texture.

Health-wise, radishes do their part to boost your immune system. A half-cup of radishes provides 15 percent of your daily recommended amount of Vitamin C, with a splash of fiber thrown in for good measure.

My preferred way of preparing radishes is to slice them into 1/4-inch slices. Boil them for 4-5 minutes. Drain, and add 1 tablespoon of butter. Stir until butter is melted and serve warm.

We also tend to throw them into stir fry dishes, add them to noodles, slice super-thin and add to salads, or just skewer them on a kabob and grill until fork-tender.

But don't take my word for it. Here are a few other professional recipes:

• Braished Radishes from Raychel Ray
• Roasted Radishes and Carrots by Melissa d'Arabian
• Grilled radishes

Radishes and recipes