Radishes grow best in full sun and are in season from April to June. There are many different varieties of radishes but these are just regular red radishes. found the white variety to be kind of woody.
These tasty veggies are rich in ascorbic acid, folic acid, and potassium. They are a food source of vitamin B6. Riboflavin, magnesium, copper and calcium. One cup of sliced red radishes provides about 20 calories.
What do you do with radishes??
Great question! Most people have only chopped them up in a salad or eaten them raw. I prefer them cooked. I sauté them in butter until they are soft. This softens their flavor and I think they make a nice side dish.
Roasted radishes with fresh broccoli and steak
you can also sauté the leaves along with the radishes if you would like, they are edible. Doing this adds color to your plate and also provides more nutrition to your meal.
You can also pickle them in your refrigerator without any special equipment, and they are delicious!! radishes are pretty cheap at the grocery store if you do not want to grow them.
10 red radishes, trimmed, unpeeled, quartered
- 1-2 garlic cloves
- 1 teaspoon whole black peppercorns
- 2 cups distilled white vinegar
- 1 teaspoon kosher salt
- 1 teaspoon sugar
Combine first 3 ingredients in a clean 1 quart glass jar. Add vinegar, salt, and sugar. Cover; shake until sugar and salt begin to dissolve. Refrigerate for at least 3 days, shaking once a day. DO AHEAD: Can be made 1 month ahead. (The flavor mellows the longer the mixture pickles.) Keep chilled.
I hope you try adding more radishes in your diet, you can steam them, pickle them, grill them, bake them, pickle them or just eat them raw!
It’s good for you !