Radish Facts

Radish Recipes

Radishes are root vegetables that resemble beets or turnips in appearance and texture, but have a distinct flavor. It is the root of a plant classified in the mustard family, hence it's distict flavor. They are an excellent source of Vitamins C and A, folate and magnesium. They also contain as much potassium as a banana. Radishes are a great source of dietary fiber.

Red Radish

In the United States radishes are usually eaten raw; however, they can be added to cooked dishes or served whole.

There are several varieties: Red Globe,Daikons,White Icicles,California Mammoth White

The red globe variety is what we normally grow on Ambrose Family Farm. This variety is the most common in North America and the one that most people can quickly recognize. Sometimes known as the “button” red radish, it is small and round or oval in shape. Red radishes have a solid, crisp, flesh.

Storage and Preparation

To store radishes, cut off the greens and store in a plastic bag in the refrigerator. Scrub radishes just before you plan to eat them. You may peel or leave the skin intact.

Small radishes can be served whole or chopped; while black and daikons are usually cut or grated.

Radishes are most commonly used in a green salad or added to plates for garnishes. Grate red radishes into pasta or bean salads for a slightly different taste and texture. Red radishes are great for adding color to a veggie tray.