Mixed Greens Blog

Mixed Greens Blog
Living Sustainably in the Pacific Northwest

21
May
2008

Relishing Radishes

Talk about a childhood food memory, bread and butter in one hand, a radish in the other, a bite of each, another bite, some more when that’s gone. I guess it’s a French thing, the radishes with bread and butter, but for me it’s a memorable childhood food experience. Thanks Mom.

radish close up

There are more sophisticated presentations. You can be fancy and slice them very thinly across the top of a buttered piece of bread – it’s both a mouthful and an irresistible eyeful that shows off the glorious design embedded in each slice. Chefs with knife skills make mini radish sculptures for our plates; some of us just slice and toss them into salad. Either way, they’re peppery and crunchy and so red. (Also nutritious. See end of post.)

radishes 45 radishes 4

I asked the vendors at Willie Greens what else I should know about radishes that I might not be aware of. “You can eat the greens”, they said. Noting my skepticism they elaborated. “You can eat them, they’re not very good, but you can eat them.” OK, I get it, if I’m desperate. If anybody out there has had a delicious experience with radish greens, please let me know. radishes #2 & pasta 1

Finally, you can grow radishes in a big hurry. Plant the seeds in late spring/summer and three or four weeks later you’ll have radishes. It’s a good growing food project with kids and they might decide to like a tangy radish when offered with bread and butter, the beginning of another childhood food memory.

Wikipedia: Radishes, another root vegetable from the Brassicaceae family, are rich in ascorbic and folic acids, and potassium. They are a good source of vitamin B6, riboflavin, magnesium, copper, and calcium. One cup of sliced red radish bulbs provides approximately 20 Calories or less, coming largely from carbohydrates, making radishes, relative to their size, a very filling food for their caloric value.


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3 Responses »

  1. Sally, I have used radish greens in tossed salads. If the greens are fresh they are wonderfully fuzzy and bitter like chicory. I like them sliced into narrow ribbons that way they are a little surprise in the midst of your mixed greens! If the greens are at all puny looking forget it. I think many people don’t eat the greens because by the time the radish bunches have been piled into the produce ferry ships in most large stores, they are so limp and bruised looking they can only be considered a good compost addition. Your photograph shows the beautiful full greens that are just perfect for spicing up a salad.

  2. This is the rest of the radish greens story that I needed to hear. Thank you. If the greens are fresh, I’ll put some in a salad.

  3. Great radish pictures! A little late for your question (I’m envious of your PNW growing season), but we really like boiled radish greens dressed with lemon and olive oil. Here’s a post I just did about them: http://medcookingalaska.blogspot.com/2008/07/recipes-for-crispy-zucchini-flowers.html