French Breakfast Radishes
Radish is a Greek word meaning "fast appearing." And like many varieties of radishes, this mild flavored heirloom grows very quickly and can be ready for harvest 20-30 days after planting!
The radish is an edible root vegetable of the Brassicaceae family that was domesticated in Europe, in pre-Roman times. They are grown and consumed throughout the world. Radishes have numerous varieties, varying in size, color and duration of required cultivation time. Radish can sprout from seed to small plant in as little as 3 days.
The most commonly eaten portion is the root of the radish, although the entire plant is edible and the tops can be used as a leaf vegetable. It can also be eaten as a sprout. The bulb of the radish is usually eaten raw, although tougher specimens can be steamed. 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. Radish leaves are sometimes used in recipes, like potato soup or as a sauteed side dish. They are also found to benefit homemade juices; some recipes even calling for them in fruit based mixtures. Radishes may be used in salads, as well as in many European dishes.
Cut off the greens and scrub radishes just before you plan to eat them. Small radishes can be served whole or chopped. Radishes are most commonly used in a green salad or added to plates for garnishes. Grate red radishes into pasta or bean salads for a slightly different taste and texture. Red radishes are great for adding color to a veggie tray.
To store radishes with their tops in a plastic bag in the refrigerator.
April & May
Open-Face Butter and Radish Sandwiches
2 1/2 bunches radishes, trimmed