Fiery Radishes

The radish is closely related to the mustard plant. Originating in China a couple of thousand years ago and only being taken to the West a few hundred years ago. There are a few varieties, the most common in the West being the small red and white radish in some parts called Red Globe. In the East Daikons are the most popular and they are large, white and generally over one pound in weight.

Radishes are rich in vitamin C, sulphur, iron, and iodine whereas Daikon radishes are more nutritional and are rich in vitamin C, potassium, magnesium, folate, sulphur, iron, and iodine. They also contain a pungent, volatile oil, and enzymes.

Most of the time radishes are only used in salads and as decorations (radish roses) but the sprouts and juice are becoming more and more popular. To make crunchy for salads soak in ice water for an hour. Daikons are generally sliced and cooked.

Radish sprouts have a wonderful peppery flavor and are wonderful added to sandwiches, added to stir frys and added to vegetable smoothies.

Radishes juiced with vegetable juices aid in many medical conditions. Use sparingly as the juice is very strong, hot and spicy.
Indigestion and Stomach : Radish + Carrots + Tomatoes (acidity) Radish + Cabbage + Tomatoes (flatulence)
Gallstones : Beetroot + Radish
High Blood Pressure : Cucumber + Radish + Green Leaves
Kidney Stones : Cucumber + Radish or Carrot + Radish
Liver : Radish + Carrot or Radish + Pineapple
Longevity : Cucumber + Radish + Pepper
Sinusitis and Catarrh : Carrot + Radish + Tomato
Bronchitis and Asthma : Carrot + Radish
Wrinkles : Radish juice eliminates wrinkles
Kidney Stones : Radish + Celery + Tomato

Whether you buy the small Red Globe radishes or a large Daikon it is worth adding a bit of pep to your meals.

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Recipes of the Day

Crispy Oriental Radishes
from the Radish Council

1-1/2 cups radishes, cut in half
1 tbsp rice vinegar
3/4 tsp salt
1/4 tsp black pepper

In a small bowl, toss radishes with salt. Cover and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes. Transfer radishes to a strainer, rinse and drain, removing as much salt as possible. Pat dry with a paper towel and return to bowl. Stir in vinegar, black pepper and, if desired, sesame oil. Cover and refrigerate up to 24 hours. Makes one cup.

Couscous and Radish Salad
from Meals for You

1-1/4 cups water
1 cup couscous, uncooked
1/2 tsp. lemon zest
1/3 cup lemon juice
2 tbsps. water
1 tbsps. olive oil
1 clove garlic, crushed
2 cups radishes, trimmed and quartered
1/2 cup fresh parsley
1/3 cup fresh mint, or 1 tbsps. dried
2 tbsps. scallions, thinly sliced

Bring water to a boil in a covered saucepan. Stir in couscous. Cover, remove from heat and set aside for 15 minutes. Fluff with a fork. Set aside. Combine the next 5 ingredients and salt and pepper to taste in a jar with a tight-fitting lid. Shake vigorously and set aside. Place radishes in a food processor. Process until radishes are finely chopped. Transfer to a bowl. Process parsley and mint in food processor until minced. Stir into radishes. Transfer couscous to bowl with radishes. Toss. Add dressing and toss again. Serve couscous salad topped with scallions.

Cranberry-Glazed Radishes
from CommunityFarms
Vegetables from Amaranth to Zucchini, by Elizabeth Schneider

¾ cup cranberry juice
1 tbsp balsamic vinegar
1/8 tsp ground allspice or cloves
1/8 tsp pepper
½ tsp sea salt
1 tsp hazelnut, walnut, or olive oil
2 or 3 bunches radishes

Combine everything except radishes in a saucepan and bring to a boil. Meanwhile, trim and wash radishes. Add radishes to liquid, bring to a boil, and cover. Simmer until tender. When tender, uncover and simmer 5 minutes to reduce liquid to a glaze, stirring or shaking often as it gets sticky. Serve hot.

Muji Meluvun (Indian Stir-fried mashed radish)
from Cook it Simply

3.3 lb white radish with leaves
2 cups water
3 tbsp vegetable oil
3 dry red chillies deseeded
1/2 tsp ginger powder
salt to taste
a pinch Asafoetida
1/2 tsp tikka masala, crushed
few cloves

Scrape and wash the radish. Remove the ends and dice. Separate the leaves and chop finely.
Heat the water in a heavy-bottomed pan. Put in the radish and the leaves. Cook for 10 minutes or until soft. Remove from heat and drain the water. Blend the boiled radish and leaves. Keep aside. Heat the oil in a deep pan; add cloves and dry red chillies. Stir for a few seconds and then add the radish. Mix well and lower heat. Add the ginger powder, salt, asafoetida, and tikki masala. Cook covered for 5 minutes more. Serve hot with steamed rice. Serves: 4 - 6

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