Red Radishes

by Laura on September 26, 2017

in In Season, Vegetables


When I was a kid, my Dad would always eat raw radishes dipped into salt with each bite. I learned from him and came to enjoy radishes and their crisp-peppery flavor.

Little did I know that radishes are high in vitamin C, calcium, magnesium, folate and potassium. Add to this, they are a good source of antioxidants, electrolytes, minerals vitamins and dietary fiber.

To store, remove the leafy tops and place them in the refrigerator for up to a week. If you need to increase the crisp of the radishes you can soak them in water several hours prior to serving. (I even store them in water until ready to eat.)

Aside from eating them raw (dipped in salt), or slivered in a salad, we love to saute them with a bit of butter and salt, baked as chips (when sliced thin), and roasted whole. Go ahead, add them to stir-fry, salads, as a side dish — and even pickled!




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