What to do with radishes?

Bite of history: Radishes originated in southern Asia, cultivated in Egypt in 2780 BCE, and domesticated in pre-Roman era. 

Often overlooked and seldom used slices of radishes in a salad have so much more to offer.

You buy the bunch of organic red radishes. Put them in the refrigerator. Cut off a few for a salad. You might even cut off the leaves, throw them away, wash the radishes, put them in water, then back into the refrigerator. They can be refrigerated for a week or more, but are best used as soon as possible.....WAIT! more to the story

NOTE: Eat moderate amounts of radishes. They might cause problems for people with thyroid disorder.

Number of other ways to enjoy their favor: 

1. Slice them thinly, then toss the slices in fresh lime juice and sprinkling of sea salt (optional).
2. Roast them like any root crop. Halve or quarter them, toss in olive oil, roast at 375F/190C for 10-15 minutes or until fork tender.
3. Slice them uniformly into a jar of apple cider vinegar. (good for months in the refrigerator) Or if you want to put them on the shelf, place them in water.
4. SAVE those top leaves full of vitamin C!! Sauté in just a little olive oil with some onions or other greens. They are good chopped and add to the salad.

-adapted from Verdura Vegetables Italian Style by Viana La Place

Radish Salad 

1 bunch fresh organic radishes 

2-3 very sweet organic carrots 

2 bunches organic arugula or other lettuce

olive oil 

2 Tbs. (30 ml) freshly grated Parmesan cheese or dairy-free cheese

organic lemon wedges over the top of the salad

Radish Soup

6 Tbs. (90 ml) organic butter
1 cup (240 ml) chopped organic: onions or leeks
8 cups (2 liter) loosely packed organic radish leaves
2 cups (280 ml) diced peeled organic potatoes
6 cups (1400 ml) liquid (water or organic vegetable stock)
1/2 cup (120 ml) organic yogurt (optional)
freshly ground black pepper to taste

• Melt 4 Tbs. (60 ml) butter in a large saucepan, add onions or leeks, and cook until golden, 5 minutes. 
• Stir in radish tops, cover pan, and cook over low heat until wilted, 8-10 minutes.
• Cook potatoes until soft in liquid.
• Combine with radish tops and broth, and cook, covered for 5 minutes.
• Purée finely in a food processor.
• Add yogurt (optional)
• Season to taste with butter and black pepper.

Beijing Radish Salad

1 medium daikon radish

2 Tbs. (30 ml) rice or balsamic vinegar (or a combination)

1 Tbs. (15 ml) soy sauce (liquid aminos-gluten free)

2 tsp. (10 ml) sesame oil

2 garlic cloves, finely chopped

Gingered Vegetable Stir-Fry

servers 6

3 Tbs. (45 ml) organic vegetable broth

2 Tbs. (30 ml) Chinese rice wine or medium-dry Sherry
1/4 lb. (110 g) shiitake or other type of mushrooms
2 Tbs. (30 ml) olive oil
3 medium organic carrots, cut into julienne strips
2 cups (480 g daikon) (julienne strip)
4 cups (960 ml) organic cabbage (sliced thin)

2 large cloves of garlic, minced

• In a bowl stir together broth, rice wine or Sherry, cornstarch.
• Cut mushroom caps into 1/8-inch (3 mm) thick slices.
• Heat a wok over high heat until hot. 
• Add oil and heat until it just begins to smoke. 
• Stir-fry carrots 3 minutes. Add daikon and stir-fry vegetables 2 minutes. 
• Add mushrooms, cabbage, garlic, and ginger root and stir-fry 2 minutes, or until carrots are crisp-tender. 
• Stir broth mixture and add to vegetables. 
• Stir-fry vegetables 1 minute.

-Gourmet, February 1997

                                                      Ruby Radishes

serves 6

3 Tbs. (45 ml) unsalted organic butter

about 25 organic red radishes, leaves, stems trimmed (rinse and pat dry)

2 Tbs. (30 ml) organic sugar

1 tsp. (5 ml) red wine vinegar

1 1/2 tsp. (7 ml) fresh dill

ground black pepper to taste

• Melt the butter in a medium-size skillet or sauté pan over medium heat. 
• Add radishes, leaves, and stems.
• Toss to coat with the butter. 
• Cover the pan and cook for 4 minutes, shaking occasionally.
• Add the sugar and vinegar and toss over medium heat for 1 minute. 
• Sprinkle with dill and season to taste with pepper. 
• Serve immediately.

Chinese Radish Salad

1 bunch of organic radishes, thinly sliced

2 Tbs. (30 ml) soy sauce or gluten-free liquid aminos

4 organic green onions

2 Tbs. (30 ml) chopped cilantro or parsley

2 tsp. (10 ml) toasted sesame oil

• Mix ingredients. Serve with stir-fry vegetables. 

Radishes with Mint Butter

1 1/2 tsp. (7 ml) fresh mint, chopped

4 Tbs. (60 ml) melted organic butter

12 organic radishes, cut in half

• Mix the ingredients. 
• Serve as a side dish or with toothpicks as an hors d'oeuvre.

Avocado and Radish Tartines*

Tarines radis et avocat (French)

Serves 4-6

2 rip avocados

4 tsp. (20 ml) organic lemon juice

1 tsp. (5 ml) cumin

optional: hot sauce

1 baguette

about 25 organic radishes, trimmed (save the leaves to add to a salad)

• Scoop the avocado flesh into a bowl.
• Add lemon juice, cumin, and optional hot sauce.
• Mash enough for a chunky texture.
• Slice baguette at an angle into 1/2 inch (1 cm) slices.
• Spread the slices with mashed avocado.
• Slice the radishes crosswise into paper-thin rounds
• Layer on top the avocado.

* slice bread

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If you have nothing to do December 23rd, host an Oaxaca, Mexican radish festival Noche de los Rábanos.

See "Nutritional Information" article "Radishes" on how to grow radishes.
http://veggiefernandezs.blogspot.com/p/getting-to-know-your-vitamins.html