About: Radishes are among the most diverse edible root vegetables, varying in all kinds of sizes, colors and lengths of required cultivation time. They come from the Brassicaceae family that was domesticated in Europe in pre-Roman times. Their crisp texture, fast growth and rich sustenance make them a staple vegetable.
Nutritional Information: Radishes are a great source of Riboflavin, Vitamin B6, Calcium, Magnesium, Copper and Manganese, Dietary Fiber, Vitamin C, Folate and Potassium. One cup of radishes contains just 19 calories!
Storage: Cut off the greens and store in a plastic bag in the refrigerator. Scrub radishes right before eating.
Tips: Radishes can be roasted, boiled or steamed!
To roast: Preheat oven to 425º F. Toss sliced radishes with olive oil, spread onto baking sheet and roast for 30-45 minutes until tender and brown.
To boil: Bring water to a boil, drop in whole or sliced radishes, and simmer until tender. Simmer for 10-30 minutes depending on desired tenderness.
To steam: Steam whole radishes in steamer for 5 to 15 minutes, depending on desired tenderness.
Quick Fix: Cover bread with unsalted butter and thin slices of radishes (preferably a variety like D’Avignon), then sprinkle with salt. Lunch!

Watermelon Radish:
The most beautiful of all radishes. Crisp, firm flesh with a slight peppery taste and almond-sweet notes.

Daikon Radish:
A mild East Asian radish–the most popular vegetable in Japan! Daikon radishes look like long, white carrots and can be stir-fried, baked, grilled, eaten raw or simmered in soup.

D’Avignon Radish:
Long, slender and juicy with spicy undertones. Great raw!

Black Radish (Russian Radish):
The Darth Vader of radishes. The appearance of these babies may be akin to charcoal or something very burnt, but don’t be intimidated! Known for their woody flavor, black radishes taste delicious raw or cooked like turnips. Throw in a stir-fry or mixed salad for some variety.