Radishes

The first radishes cultivated in the U.S. were believed to be those grown in Massachusetts in 1629. Radishes are native to China and have been grown for thousands of years.

Radishes are available year-round with abundant supply from May through July. California and Florida produce most of the winter and spring supplies while Ohio and other northern states provide supplies other months of the year.

Although there are numerous varieties of radishes, including black, Daikon, White Icicle and California Mammoth White, the most popular variety is the Red Globe, which is red and white. They are small with a round or oval shape with a crisp flesh.

When purchasing radishes, look for those that are approximately one inch in diameter and are plump and round with a deep red color. Stay away from radishes that are too large or with yellow or decayed tops or those that have a spongy feel. If the leaves are still attached, the leaves should be crisp and green.

Raw preparation

Radishes should be scrubbed and the stems trimmed. The skin is acceptable to eat though they may be somewhat pungent if left intact. They can be chopped, grated or served whole and used in leaf salads or as a garnish.

Cooking

Radishes can be used in soups and stews. They can be added to sautés and stir-frys. Radishes can be boiled or steamed.

Baking

Radishes can be used in casseroles or in a radish cake.

Freezing

Cut radishes into smaller pieces. Blanch for 2-3 minutes. Place in a freezer-safe container for freezing.

12 radishes = 1 cup sliced

Refrigerated radishes will last up to two weeks in plastic bags

Topped and bunched
U.S. No. 1
U.S. Commercial

Radishes do not have fat, saturated fat, cholesterol and are low in sodium and calories. They are high in vitamin C.

Nutrition Facts Serving Size 7 radishes (85g)

Amount Per Serving

Calories 10   Calories from Fat 0

% Daily Value*

Total Fat 0g   0%

Saturated Fat 0g   0%

Trans Fat 0g

Cholesterol 0mg   0%

Sodium 55mg   2%

Total Carbohydrate 3g   1%

Dietary Fiber 1g   %

Sugars 2g

Protein 0g

Vitamin A 0% *   Vitamin C 30%

Calcium 2% *   Iron 2%

*Percent Daily Values are based on a 2,000 calorie diet.

Radishes have been used as alternative treatments to whooping cough, cancer, liver ailments, gallstones and intestinal problems.

USDA, Agricultural Marketing Resource Center USDA, Agricultural Marketing Service The National Center for Food and Agricultural Policy Foodreference.com www.foodreference.com Cooks.com Texas A&M University Extension