Radish

Radishes ~ How to cut + cook + eat.

Radishes are crunchy and range from lightly sweet through to peppery and quite spicy in flavour.   

Radish Benefits ~ High in Antioxidants, minerals vitamin C – boost immunity. Have liver cleansing & detoxifying properties. It can help balance blood sugar & have nutrients that can help with blood pressure and heart health. 

Radishes have natural anti-bacterial + anti-fungal compounds.

WASH + PREP
Wash your Radishes. Remove leaf tops and leave whole, slice or dice according to your recipe.

RADISH LEAVES
Radish leaves are edible tho. some leaves can be quite rough and prickly and bitter.  Eat your radish greens sooner rather than later they don’t store well.  Taste your leaves and choose whether to eat them raw in salads or saute, or compost depending on flavour + texture.

COOK + EAT
Raw – Eating radishes raw in salads is my first choice.  

Lightly sauteeing – hot and swift with a drop of olive oil.

Stir them in stir-fries + noodle dishes and grains a minute before serving to cook lightly.

Roast – in a moderately hot oven for about 20mins with a little oil + salt – you can add herbs.

Parboil –  so they are al dente and toss in garlic butter or garlicky olive oil + with herbs like chives and radish greens finely sliced.

Quick Pickle + Ferment.
Radishes make a great condiment from a quick vinegary pickle through to Lacto-fermentation.

STORE

Washed – with top greens removed – dry off as possible and store in a glass container with a lid.