Radishes (Spring)

Description:

Radishes are crisp, peppery root vegetables with a sharp bite when raw—which mellows beautifully when cooked. Their greens are also edible and peppery.

Nutritional Highlights:

Low in calories; high in hydration (≈95% water). Good source of vitamin C, potassium, folate, and fiber.

Storage & Handling:

• Remove tops to prevent moisture loss (unless you plan to use them).
• Store in a sealable plastic bag or container with a damp paper towel in the fridge crisper for 1–2 weeks.
• Alternatively, submerge whole or sliced radishes in cold water (change water every 2–3 days) for extra crispness.
• For long-term storage, whole radishes can be packed in damp sand or dirt and kept in a cool, dark space for up to 3 months.

Cooking Tips:

• Raw: Slice or shave into salads, tacos, or sandwiches for a crunchy bite.
• Roasted or Grilled: High heat brings out their natural sweetness and mellows their sharpness.
• Pickled or Fermented: Quick pickles are ready in under an hour and keep in the fridge for up to two weeks.
• Radish Greens: Sauté, puree into pesto, or add to soups and grain bowls.

Recipe Inspiration:

• Quick Pickled Radishes: https://www.loveandlemons.com/quick-pickled-radishes/
• Roasted Radishes with Greens: https://whiteonricecouple.com/roasted-radishes-salad/
• Radish Trio Salad: https://www.wbur.org/hereandnow/2025/04/30/radish-pickled-slaw-roasted

Extending the Harvest:

1. Pickling/Fermenting:
   • Quick vinegar pickles last up to two weeks refrigerated.
   • Fermented radish styles like dongchimi or chikin-mu offer longer-lasting, deeply flavored options.
2. Freezing:
   • Not ideal raw—cook (blanch or roast), cool, and freeze for future use in soups or stews.
3. Root Cellaring:
   • Unwashed bulbs can be packed in damp sand or soil and stored in a cool, dark location for several months.