Healthy Food Database
There are numerous varieties of radish but they are most commonly categorised into summer and winter. Summer radishes are the most well known with crunchy red, pink, purple and white bulbs. They are usually globe-shaped or elongated with a slightly peppery, hot flavour. The radish is a member of the cruciferous vegetable family and the greens can also be eaten.
The most common winter radish is the daikon, which means "great root" in Japanese. Daikon can grow up to about 18 inches long. (See separate listing for daikon.)
In Season: Summer
Avoid oversized radishes as they can be tough and too strong in flavour. Look for fresh, moist bulbs without cracks and dryness. Leaves should be fresh, not limp and wilting. To check the radish squeeze the bulb with your fingers - if it gives to slight pressure it will be dry and fibrous.
Save the young thinnings of both summer and winter radishes. They are delicious with tops and bottoms intact. Both summer and winter radishes store well in the refrigerator once the tops have been removed. The radish leaves cause moisture and nutrient loss during storage. Store greens separately for 2-3 days. Refrigerate radishes wrapped in plastic bags for 5 to 7 days. Winter radish varieties can be stored for up to two weeks in the refrigerator.
Tips & Tricks:
Serve fresh in salads.
Nutrition per 1 Unit:
Monosaturated Fat , g:
No information available
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
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