or Connect
New Posts  All Forums:Forum Nav:


post #1 of 4
Thread Starter 
I did a search and didn't find any recent discussions on radishes. I love radishes and thought this would be a fun topic.

Radishes are Brassica if I'm not mistaken. They are related to broccoli, cabbage, turnips and collards.

I love them plain, in salads and in sushi. Japanese-style kimchi often has daikon in it, yum. I would like to learn more about radishes, as far as varieties and ways to eat them. Got any comments, or suggestions of how to enjoy them?
post #2 of 4
Close, but no cigar OY. Radishes are brassicaceas, it's true. But they're more like distant cousins to broccoli, turnips and the like than like brothers.

Most brassica are either Brassica oleracea or Brassica rapa. Then along come the radishes, which are in their own genus and species, which is Raphanus sativus.

There is a great diversity of radishes, both in variety and type. Most of us are familiar with the smallish, round red ones, or the elongated French breakfast. But there are many others, including both summer and winter types. There's even one variety, rat tail, that is grown for its seed pods rather than its roots.

By and large, the winter types (such as Spanish black round) tend to be hotter. And they tend to be prettier (like the Chinese Beauty Heart).

In France, radishes are eaten in the morning, spread with butter (thus the French breakfast variety). In Germany, the White Icicle radish is used as a bar snack. And, as you know, in Asia they are used in all sorts of cuisines.

Given their range of flavor profiles, colors, and shapes, radishes probably could be used more by creative chefs, and it's a shame that they're not.

In colonial times, radishes were often pickled. Here's my own version of that, adapted from a cookery manuscript ca 1720:

Pickled Radishes

2 dozen radishes
1 cup sugar
1 cup cider vinegar
1 tbls mustard seed
1/2 tsp celery seed
2 tsp dill weed

Stem radishes. Cut into roses if desired (I usually do)

Mix all other ingredients in a saucepan. Heat until sugar is melted and mixture is clear. Add radishes.

Keep in fridge, or can in a boiling water bath 10 minutes.

Here's a recipe for a salad that came from Rachel Ray:

Red Radish Salad

2 tsp sugar
1 lemon, juiced
1/2 cup sour cream
8 radishes, thinly sliced
2 Delicious apples, quartered, cored, thinly sliced
1/2 European cucumber, thinly sliced
2 tbls fresh dill
Salt & pepper to taste

Combine sugar, lemon juice and sour cream in a medium bowl with a fork. Add radishes, apple and cucumber.

Turn vegetables and fruit in dressing to coat. Season with dill, salt and pepper. Toss again.

This next one has been in my files for years, but I have no idea where it came from originally:

Daikon in Orange Peel Sauce

1 tsp dried orange peel
2 tbls Sherry
2 tsp soy sauce
2 tsp sugar
Pinch salt
2 tbls water
3/4 lb daikon
1 garlic clove, chopped
1 large carrot, cut in 2" lengths and julienned
1 tsp fresh ginger, chopped
1 1/2 tbls oil
2 spring onions cut in 1 1/2 ich lengths

Soak the orange peel in the Sherry 30 minutes, then chop and put back in the wine until needed.

Combine soy sauce, sugar, salt and water. Set aside.

Cut daikon in 3/4 inch slices. Set aside.

Heat oil in wok. Add the radish and stir fry briefly. Add the garlic and ginger and cook 15 seconds, stirring constantly. Add the orange peel and wine and cook until liqid evaporates. Stir in the soy sauce mixture.

Lower heat to medium, cover, and cook for 20 minutes, adding water if necessary. When cooked, reduce the sauce by stirring over high heat until most of the liquid has been absorbed. Stir in the spring onions. Saute until warmed through. Sprinkle with sesame seeds and serve.

Those should get you started. I'm sure others will chime in as well.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
post #3 of 4
My favorite way to eat radishes is fresh from the garden dipped in salt, I also tried the pickled variety but raw is better.
post #4 of 4
I like slicing them in salads. But my favorite way is get a nice french bread, load up a slice with herbed salted butter, and top it with slices of radishes. Great appetizer for dinner parties too!

"You are what you eat, so don't be fast, cheap, easy, or fake."


"You are what you eat, so don't be fast, cheap, easy, or fake."

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking