Market Table: The Rave on Radishes
Next time you’re at the supermarket, don’t be so quick to pass up the radish. These bulbous root vegetables with an earthy, peppery taste are commonly used as a garnish then pushed aside when in fact they are surprisingly healthy.
Radishes are loaded with Vitamin C and pack a punch of potassium, folic acid, Vitamin B6, magnesium and calcium. The Vitamin C acts as an antioxidant and carries with it anti-inflammatory properties known to alleviate the symptoms of asthma. Similar to other root vegetables, even though they don’t have a sweet taste, radishes help maintain blood sugar levels, can reduce sweet cravings and assist with breaking down foods that are more difficult to digest, like animal protein.
The radish’s vibrant color, crisp texture and unique flavor gives recipes an unexpected kick and is complementary to sweet flavors while it enhances spicier ones.
The are several varieties of radish including daikon, red, black, French breakfast and beauty heart. Try them raw as an appetizer or in salads or cooked in soups and stews. Tone down a strong taste by lightly salting and washing, gently steaming or baking with other vegetables.
Try this summer side dish alongside grilled fare at your next summer barbecue:
Sweet & Spicy Radish Salad
2 bunches red globe radishes, finely diced
2 ripe nectarines, diced
1/3 cup cilantro, finely chopped
Juice of 2 limes (or 1 lemon)
Pinch of sea salt
¼ - ½ teaspoon crushed red pepper flakes
Toss together in a bowl and chill for at least 3 hours before serving
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