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French Breakfast Radishes

Facts:

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!
Enjoy it mid-morning with sweet cream butter and salt or cream cheese. Or try it roasted to bring out the subtly sweet and nutty flavor.

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.
They are an excellent source of Vitamins C and A, folate and magnesium. They also contain as much potassium as a banana. Radishes are a great source of dietary fiber.

Prep Tips:

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.

Storage Tips:

To store radishes with their tops in a plastic bag in the refrigerator.

Harvest Season:

April & May
October & November

Farm Recipe:

Open-Face Butter and Radish Sandwiches

2 1/2 bunches radishes, trimmed
Unsalted butter, room temperature
20 1/4-inch-thick diagonal slices baguette
sea salt or coarse kosher salt
Place radishes in medium bowl of ice water and chill at least 30 minutes and up to 2 hours. Drain radishes and slice thinly.
Spread butter generously over baguette slices and sprinkle lightly with sea salt or coarse kosher salt. Arrange radish slices atop buttered baguette slices and serve.

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