Spice Up Your Life With Radishes!

 

row of radishesRadishes are a fast growing vegetable that you can plant right in the ground or in a container.  From the time you plant the seed you could be eating your radishes within 24 days.  There aren’t many veggies I can think of that give you food that quickly.  The spouts come up rather quickly too so if you you or your child wants to have instant gratification then this peppery delight could be good choice for you.  They don’t take up that much room either and if you buy my favorite kind, French Breakfast Radishes, you can plant them relatively close together.  The French Breakfast ones are elongated and have red bodies with white tips. I have always loved radishes and will eat them by themselves with a little salt or add lemon  and olive oil with a dash of salt and pepper …..simply delicious!  Growing them is so much fun, you have to  try it!

radish seedlings

 

WHEN TO PLANT

For best quality, grow them in cool weather, keep the soil constantly moist and harvest them as soon as the roots become pump and their shoulders start to peak above the soil. Radishes grow best in 50 to 70 degrees. I live in Southern California and grown them in the fall, spring, winter and even in the summer because the nights are cool here.

growing radishes

 

HOW TO PLANT

Loosen the top 6 to 10 inches of soils and amend the soil with a well rotted compost that you can purchase at your local garden center if needed.  All of the seeds that you will purchase will tell you how to plant them on the back of the package.  You can sprinkle the seeds about 1 inch apart  in rows 12 inches apart.  Adding sand to the seeds like radishes and carrots make it easier to plant the tiny seeds at the appropriate spacing.  You don’t have to use sand though, just drop in on the soil. Cover the seeds with 1/4 inch layer of soil. You will see the little sprouts in 3 to 10 days.  Once they get about 2 inches you can thin them out by pinching a few off, giving the strongest ones room to grow.  You should give each radish about 3 inches of room to grow.

PEST AND DISEASE PREVENTION TIPS

I can’t stand it when I see my veggies I have worked so hard to keep alive get numbers holes in their leaves.  If you see holes in your leaves it is probably from Flea Beetles.  They love to eat your radishes! Cutworms and maggots also do damage.  You can cover your radishes with light weight row covers to protect them for these pests.

radishes

HARVESTING AND STORAGE

Once you pull your radishes out of  the ground, rinse them well and then cut the greens off. Put your radishes in cold water, especially in the summer.  You will be able to store them from 1-3 weeks in the fridge.  I leave them in the water and they are so crisp when I am ready to eat them. Harvest them once they are bigger than grapes.  If left in the ground they will crack and develop a pithy texture.  Hot weather and drought encourage the development of spicy flavor compounds, which or similar to those found in horseradish.  I don’t mind because I love spicy! It is never too spicy for me!

radishes

WHEN PURCHASING YOUR RADISHES

Look for roots that feature fresh, stout and firm in texture. Their top greens also should be fresh and feature crispy greens. Avoid roots that have cracks or cuts on their surface. Look carefully for the change in their texture and color. Yellowness indicated the stock is old. If the root yields to pressure and soft, the interior likely be pithy instead of crispy.

Once at home, remove the top greens as they rob nutrients of the roots. Then wash thoroughly in clean water to rid off surface dust and soil. You can also store them in a zip pouch or plastic bag in the refrigerator.

PREPARATION AND SERVING METHODS

Both root and top greens are used for cooking. Peeling may be avoided as the anti-oxidant allyl-isothiocyanates, which gives peppery pungent flavor to radish, are thickly concentrated in the peel. Just wash the root thoroughly, trim the tip ends and if you have to peel, then gently pare away superficial thin layer only. Its top greens used with other greens in the preparation of soups, curries as well as in cooked vegetable recipes.

radishes

NUTRITION AND HEALTH BENEFITS OF RADISHES

Radishes are very low calorie root vegetables; contains only 16 calories per 100 g. However they are very good source of anti-oxidants, minerals, vitamins and dietary fiber.

Fresh Radishes are rich in vitamin C; provide about 15 mg or 25% of DRI of vitamin C per 100 g.  Vitamin C is a powerful water soluble anti-oxidant required by the body for synthesis of collagen. Vitamin C helps body scavenge harmful free radicals, prevention from cancers, inflammation and helps boost immunity.

In addition, they contain adequate levels of folates, vitamin B-6, riboflavin, thiamin and minerals such as iron, magnesium, copper and calcium.

They contain many phytochemicals like indoles which are detoxifying agents and zeaxanthin, lutein and beta carotene which are flavonoid antioxidants.

Radish is one of the nutritious root vegetable featured in both salads as well as in main recipes. This widely used root vegetable belongs to the family of brassicaceae. The sharp pungent flavor of radishes ranges from crispy red globe radishes to the peppery flavor of turnip-shaped black radishes. They are thought to be originated from the mainland china centuries ago but now cultivated and consumed throughout the world.

pink radishes

Radishes come in different forms varying in size, color and duration of required cultivation time. Radishes can be broadly categorized into four main types-summers, fall, winter, and spring while growers classify them by shapes, colors, and sizes, such as black or white colored radishes, with round or elongated roots. Top greens can also be used as food.

Radish is one of the nutritious root vegetable featured in both salads as well as in main recipes. This widely used root vegetable belongs to the family of brassicaceae. The sharp pungent flavor of radishes ranges from crispy red globe radishes to the peppery flavor of turnip-shaped black radishes. They are thought to be originated from the mainland china centuries ago but now cultivated and consumed throughout the world.

If you want to start growing and y0u want instant gratification I think it is time to wake up your taste buds and try growing radishes!

Here is a little dish I got from www.delish.com that I think you will love!

asparagus radish salad

ASPARAGUS AND RADISH SALAD

Ingredients:

1 bunch of asparagus (about one pound), trimmed

2 tablespoons white vinegar

1 tablespoon Nama Shoyu or soy sauce light

2 teaspoons light flax seed oil

1 teaspoon toasted sesame oil

1/2 teaspoon grated fresh ginger

1 bunch radishes, trimmed and cut into wedges

2 tablespoons finely chopped scallion

Directions

Fill a medium bowl with ice water and place by stove. Bring 1 inch water to a boil in a large saucepan fitted with a steamer basket.

Thinly slice asparagus stalks on diagonal, leaving tips whole. Place in steamer basket and steam until tender-crisp, about 1 minute. Transfer asparagus to ice water. Drain.

Combine vinegar, soy sauce, light flax seed oil, sesame oil, ginger, and chili sauce (if using) in a large bowl. Add the asparagus, radishes, and scallion; toss to combine. Serve warm or at room temperature.

Enjoy

Please visit www.motherearthnews.com and www.nutrition-and-you.com for additional information on radishes and www.delish.com for the recipe.

 


  • http://dukemedia.com Peter Duke

    Hello Kelly!

    • http://kellyemberg.com/ Kelly Emberg

      Fine thanks, Are you getting ready for the cool season?