Nourishments—

Red Radishes

Are An Early Summer Delight

By Nancy K. Crevier

Red radishes have been one of my favorite vegetables since the first time my grandfather pulled one from the soil of his Minnesota farm, wiped it clean on the dewy grass, and popped the crisp, round root into my mouth. I could not have been much more than three years old, but from that day forward I coveted the cool heat and brilliant flavor of a freshly picked radish. I could hardly blame Peter Rabbit for relishing the radishes from Farmer McGregor’s garden.

Easy to grow and quick to germinate, red radishes — of which there are dozens of varieties, not including the white or Asian radishes — are a favorite for new or very young gardeners. They thrive in a sandy loam and with regular watering, they are ready to harvest in just over a month. Because they sprout so quickly, radishes can be sown at one-week intervals for a continuous harvest. Even in the hot summer months, radish seeds planted near leafy summer plants such as beans will grow in the shade provided by the companion plant.

Low calorie radishes pack a respectable amount of folic acid, potassium, vitamins B6 and C, magnesium, copper, calcium, and riboflavin in each one cup serving. Folklore also suggests that radishes are an appetite stimulant and diuretic, and may relieve nervous exhaustion and constipation.

The 16th Century author of The Herbal, John Gerard, had little praise for the radish beyond some interesting cosmetic uses, though. One of his more peculiar suggestions was the use of radishes as a cure for baldness. “The root stamped with hony [sic] and the powder of a sheepes heart dried, causeth haire to grow in short space.”

Whether using radishes for eating or replenishing the pate, store them by first cutting away the green tops. (The tops are not poisonous, but you probably will not garner any praise by adding them to a salad.) Place them in a plastic tub or bag and refrigerate for a week to ten days. It is doubtful that a bagful of delicious radishes is going to last that long, though — quick as a bunny, someone is sure to swipe one, then two, then the whole kit and caboodle. (I refuse to implicate myself.)

Not surprisingly, the zesty flavor of the radish marries well with the other spring garden vegetables — asparagus, lettuce, and sugar snap peas. But I promise, nothing beats the simple pleasure of an unadorned and uncomplicated red radish. Open wide, and say, “Ahhhh.”

Red Radish Butter

(The Simplest of All Recipes)

12 red radishes, washed and coarsely chopped

3 to 4 Tbs butter, room temperature

1 Tbs finely minced chives

Sea salt

1 whole grain ciabatta bread

Combine chopped radishes, butter, and chives. Add salt, a teaspoon at a time, to taste. It should not be overpowering.

Cut the bread into thin slices and spread each piece with the radish butter.

Enjoy.

Although most commonly devoured raw, red radishes can be used in cooked side dishes as well, such as this one from the November 2005 Gourmet Magazine.

Sautéed Radish and Watercress

2 Tbs unsalted butter

1 Tbs olive oil

2 bunches radishes (1 1/2 lb total), greens discarded and radishes halved lengthwise, then sliced crosswise 1/4 inch thick

¾  tsp salt

¼  tsp black pepper

½  C water

2 bunches watercress (10 oz total), coarse stems discarded, washed well, and cut into 2-inch lengths

Heat butter with oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radishes with salt and pepper, stirring occasionally, 6 minutes. Add water and cook, covered, until crisp-tender, about 2 minutes, then cook, uncovered, stirring occasionally, until liquid is evaporated, 1 to 4 minutes. Add watercress and sauté, stirring, until wilted, about 1 minute.