Culinary Literacy: Radishes

“When radishes are in season, doctors should take a break.” Ancient Chinese proverb.

Radishes are the first spring vegetable to decorate our plates and salads. They come in many shapes and colors: white, red, and some are even black. Most are round, but some are elongated. They are very easy to grow and make a great gardening project for young children. In our region, radishes do best when planted in February. Hot weather turns radishes “woody,” and they are no longer edible. If you missed planting radishes this season, they could be planted again in early fall, or there is always next year. In the meantime, you can buy fresh radishes and a local farmers’ market.

Radishes are a member of the cruciferous vegetable family and are a cousin to the turnip. As with the turnip, the whole plant is edible, and their greens can be stir-fried or sautéed, for example, with garlic. Be adventurous and prepare for a tasty treat!

Food As Medicine

Radishes contain sulfurs, which are also found in broccoli and red cabbage and are very healthy. Radishes are said to detoxify the body. They also contain calcium and potassium that help lowerhigh blood pressure and reduce your risks for heart disease. The radish is also a source of natural nitrates that improve blood flow. Eastern Medicine considers radishes as a digestive aid improving the liver and stomach functions. They are also said to detoxify the body.