Radishes, edible root vegetables with large leaves grown in varieties all over the world, have rich nutritional values, can be eaten raw, used in salads, can be steamed and are a filling food for dieting persons. Crunchy when eaten raw, radishes have a flavor that ranges from slightly spicy to a bit sweet.
Radishes are root vegetables that resemble beets or turnips in appearance and texture, but have a distinct flavor. It is the root of a plant classified in the mustard family.
Selecting and Buying
Preparation and Use
Small radishes can be served whole or chopped; while black and daikons are usually cut or grated.
The most common uses for radishes are as a garnish or as an ingredient in a green salad.
Conserving and Storing
If radishes were purchased with the leaves attached, remove the tops unless they will be served the same day. Place radishes in plastic bags, if they are not already packaged, and store in the refrigerator. Most varieties will keep up to two weeks in the refrigerator. Black radishes can be stored for months if they remain dry. Store them in perforated plastic bags and keep in the refrigerator.