Garden or European: globe (usually red, but may be white, purple, pink, or other colors), white icicle, French breakfast.
Daikon (long, white, and tapered — like a large white carrot), Japanese winter, black, or Spanish.
Choose firm, smooth, brightly colored radishes. If the tops are attached, they should be green and fresh.
Bunched radishes can be eaten raw. They can be eaten whole with the leaves removed, or sliced or shredded. Daikon radishes are usually peeled and can be eaten raw (shredded, sliced or in sticks) or added to quick-cooking Asian dishes, like stir fries. Winter storage radishes must be peeled and can be eaten raw or cooked.
This video demonstrates helpful tips for cutting radishes.
Braise: Heat 1-2 tablespoons of butter or oil in a pan with radishes and pour in any type of stock (enough to cover about half the height of the radishes). Season with sugar, salt, pepper, or vinegar to taste. Simmer the mixture; turn heat to low, cover, and cook until radishes are tender (about 5 minutes). Reduce the liquid by removing the lid and cooking over medium-high heat until the liquid becomes thick and coats the radishes.
Sauté: Cut radishes to desired size and sauté in warm skillet with 1-2 tablespoons of olive oil and salt and pepper to taste. Heat until golden, stirring frequently.
Roast: Heat oven to 425°F. Cut radishes and toss them in 1-2 tablespoons of olive oil. Add salt, pepper, or your favorite seasoning mix to taste and place radishes on a rimmed baking sheet. Roast radishes for about 30 to 45 minutes, turning halfway through cooking time.
Steam: Place whole radishes in a steamer basket above 1 or 2 inches of boiling water. Cover the pan and cook 5 to 15 minutes.
Boil: Boil whole radishes 10 to 30 minutes ,or until tender. Radishes can be eaten warm or cold.
Radishes store longer if you remove the greens. When you bring radishes home from the market, cut the greens off the top of each radish and store them in a container in the refrigerator.
Radishes do not freeze well. Daikon radishes have long been pickled in Asian cultures. Kimchee can be made with radishes along with other fermented products.
Radish greens can be eaten too, either cooked or raw.
|
Serving Size |
½ cup slices (58g) |
|
|
|
|
|
|
Nutrients |
Amount |
% Daily Value |
|
Total Calories |
9 |
|
|
Protein |
0g |
|
|
Carbohydrates |
2g |
1 |
|
Dietary Fiber |
1g |
4 |
|
Total Sugars |
1g |
|
|
Total Fat |
0g |
0 |
|
Saturated Fat |
0g |
0 |
|
Cholesterol |
0mg |
0 |
|
|
|
|
|
Minerals |
|
|
|
Calcium |
14mg |
1 |
|
Sodium |
23mg |
1 |
|
Iron |
0mg |
1 |
|
|
|
|
|
Vitamins |
|
|
|
Vitamin A |
0ug |
0 |
|
Vitamin C |
9mg |
14 |
|
|
|
|
|
|
|
|
Always keep fresh produce away from raw meat and raw meat juices to avoid cross-contamination.
Follow the safe food guidelines for all fresh produce.
Radishes are related to other Brassica vegetables such as cabbage and broccoli.
There are many radish varieties. Spring radishes reach harvesting size 3-4 weeks after planting, though some cultivars (sometimes called summer radishes) take a bit longer. Winter radishes, planted in late summer, take about 8 weeks to mature. They are often larger and more pungent than spring radishes.
Plant spring and summer radish seeds directly into the garden starting 6 weeks before the
average last frost date. Seeds germinate in less than a week if the soil is at least 50°F. Replant every 2 or 3 weeks until about 4 weeks after average the last frost date or until temperatures
average in the mid-60s. These varieties can also be planted in early fall as the weather cools.
Time the last planting so the crop matures on the average first frost date. Radishes are somewhat shade
tolerant.
Plant winter radish varieties starting in July in northern Indiana, or in August in southern Indiana. Several
plantings can be made. Time the last planting so the crop matures on the average first frost date.
Remember these varieties take 2 months or so to mature.
The first harvest of spring radishes can be made 3 weeks after planting. Small roots are sweet
and mild. In general, harvest when roots reach 1-1.5 inches in diameter. The harvest window is short —
radishes left too long become spongy (pithy) and hot. Many winter radish varieties are hot.
Harvest when they reach the size for your variety. Winter radishes remain edible much longer
than spring radishes. Estimated yield per 10 feet row is 10 bunches.
If you’ve only grown spring radishes, the Chinese (oriental) radishes will surprise you. Roots of 10-20 pounds aren’t unusual and some can weigh in at 100 pounds! Leaves spread 2 ft. Chinese radishes, often known as daikon, can be many shapes – long and slender, short and rounded, even bell-shaped. The roots are often white but white with green tops and red are also available.
Grow Chinese radishes as you would the more common spring and winter radishes. Those with short
harvest times (30 days) can be planted in spring. Most need a longer growing period so plant in late
summer to mature in cool weather. Plan your planting so it matures on the average first frost date.
Plant seeds 1/2-3/4” deep and give the plants plenty of room, 4-6” between plants and 3 ft between
rows. The soil should be loose and as deep as possible. Don’t be surprised if there is as much root
growing above the soil line as below.
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