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Also Known as
Lal Mula, Button Red Radish
Red Radish is the root vegetable in the Brassica family. The sharp, biting flavor of red radish ranges from the juicy crispness of red globe radishes to the pungency of turnip-shaped black radishes. Their green tops are edible and lend a peppery taste to salads. Growers classify radishes by shape-round, oval, oblong, and long-while markets frequently label them by color. Red globes are the familiar small round or oval "button" radishes and have solid, crisp flesh. Red globe bunch radishes are sold complete with their greens. This variety is the most popular in the United States and is the familiar looking red and white radish. It is small, round or oval shaped, sometimes referred to as "button" red radishes. They range in diameter from one to four inches (most commonly closer to one inch) and have a solid, crisp, flesh.
Sliced red radish
Wash radish thoroughly, peel them and slice them with a sharp knife, thick or thin as desired, round or oval in shape
How to Select
Red radishes are sold year-round with peak season during the spring. Look for fresh, bright radishes that are firm, well formed, tender, and crisp with a smooth, unblemished surface. If the tops are attached, they should be fresh and perky. Choose radishes that feel firm when gently squeezed. Check bagged radishes to make sure they are free of mold and excessive cracking.
" Wash radishes in cool water, Trim off the stem end and tip and Peel, if desired. The skin contains most of the enzymes that give radishes their mustardy tang.
" Steam shredded dressed with vinaigrette made with rice wine vinegar, sesame oil, and chopped cilantro.
" Stir-fry sliced radishes being careful not to overcook so that they retain most of their crispness.
" Serve fresh young red radish, preferably French breakfast, with sweet butter and salt. If the leaves are fresh and green, cook them like other greens or use in soups-they have a peppery taste.
" They add colour and crispness to salads, slaws, relish trays and sandwiches, along with their pleasantly sharp taste and are great to garnish foods.
How to Store
If you've bought radishes with their leaves attached, remove the tops unless you'll be serving them the same day. Radishes will not keep as well with their tops left on. Place radishes in a plastic bag if they are not already packaged. Red radishes will keep for up to 2 weeks in the refrigerator. Black radishes can be stored for months if they remain dry; store them in a perforated plastic bag in the refrigerator.
" It has cancer-fighting health benefit.
" Is a perfect low-calorie snack item
" Being high in vitamin C, it is an antioxidant and anti-inflammatory, and has been shown to have a positive effect on asthma symptoms because of its anti-inflammatory properties.
" Potassium can help lower your risk of kidney stones and strokes, and radishes along a diet high in other fruits and vegetables can significantly lower your risk of multiple sclerosis.
" It prevents gastric discomforts.