Getting to Know Your Radishes
There’s a certain amount of anticipation that comes from spring vegetables, say asparagus and ramps. But radishes? They usually are not on the list of most-loved spring vegetables.
Make this spring the season you befriend the radish. Different ferent varieties and add them to your spring plantings. If you’re more
into hunting for produce at local farmers markets, you’re in luck.
More and more vendors are offering a variety of radishes for sale. Although the types of radishes seem never-ending, there are some that are most often available.
AN EASY-TO-GROW, VERSATILE VEGETABLE
Radishes are high-reward plants. They grow extremely fast, with some of them maturing in as little as 22 days. They’re also incredibly easy to grow, taking off and producing with little to no human intervention, apart from some strategic thinning.
Select a nice sunny area to plant your radish patch. Direct sow seeds, ½-inch to 1-inch deep and 1-inch apart in rows 12-inches apart. For a continuous harvest, plant seeds in two-week periods.
And don’t limit your radish planting to just spring: You can still plant radishes through late summer and enjoy a healthy harvest.
Remember to pick your crop when mature. The condition of the radishes will deteriorate quickly if left too long in the ground. Cut off the radish tops (or wash and save them to toss with roasted radishes), dry thoroughly and store in a bag in the refrigerator.
AN EDIBLE COLOR PALATE
When thinking about radishes, it’s the bright red variety that most often comes to mind. But radishes come in a multitude of sizes, shapes and colors. Some are round, some oval shaped, and some oblong and carrot-shaped. Colors range from the most common bright red hue to purple, pink, white, light green and even black.
Try experimenting with one or more of the many varieties of this unassuming vegetable.
CHERRY BELLE – This round, red radish is the common variety most of ten found in your local supermarket. The cherry belle is delicious in salads as well as roasted.
EASTER EGG – This multi-colored variety can be white, pink, red or purple. Slice it thin to add flavor, texture and color to salads. When sold in a mixed bunch, they are often marketed as “Easter radishes” for their resemblance to dyed Easter eggs.
WATERMELON – This heirloom radish is distinguished by its white skin and intense, reddish-purple flesh. The watermelon radish is larger than most varieties, often growing to baseball size. Watermelon radishes are named for the reason obvious to anyone who has ever cut one to expose their brilliant red-pink interior. The flavor is mild with a mild, peppery finish.
Scrub them clean, cut them into wedges and serve them as a beautiful addition to a crudité display. The large size of the watermelon radish makes it the perfect choice for creating paper-thin slices using a mandoline slicer. These beauties are best served raw. Cooking dulls the bright watermelon-look of the radish.
Radish & Ahi Tuna Salad
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