Radish

Radish foliage

Radishes are a cool-season vegetables that are divided into spring and fall types. Spring radishes are typically smaller and quick to mature. Fall radishes, which include daikons, require a longer growing season and are typically milder in flavor. Radishes need a sunny location and can be grown in early spring and as a fall crop. As the weather gets hot, however, the flavor of radishes becomes strong and hot. Most radish varieties will perform well in Kansas if planted at the correct time. Para información en español, visite este sitio web.

Spring radishes. Most spring radishes are round, although some are more oblong. Spring radishes are most commonly red, although there are white, pink, purple, yellow, and multicolored types. Some varieties are longer-maturing, which should be considered if another crop will be planted after the radishes.
Fall radishes. Fall radishes, including daikons, are typically much larger than spring radishes. Many fall radishes are oblong or carrot-shaped and can be 2 to 3 inches in diameter. These radishes require a longer growing season and are best planted in the fall. For spring planting, choose early maturing varieties that are slow to bolt.

While radishes often get a bad reputation due to their spicy taste in the warmer parts of the year they are a wonderful vegetable to eat. A half cup of sliced raw radishes contains around 10 calories, 2g carbohydrates, and 1g fiber. While radishes do not contain much protein, fat, or sodium, they do have vitamins and minerals, including vitamin C, folate, potassium, and calcium.The daikon radish is a common vegetable in Asian cuisine. Use them in stir-fry, kimchi or pickle them. Raw daikon radishes are delicious in salads and slaws. Daikon radishes are a source of fiber, vitamin C, and potassium. Try them fresh or cooked!

Daikon Radish Roast

Ingredients

Directions

3 daikon radishes
16 oz. baby carrots
1 whole onion
1 fresh garlic clove
1 1/2 Tbs olive oil
1/4 tsp pepper
1/4 tsp salt

Preheat oven to 350°F.
Lightly drizzle 1 tablespoon olive oil over a flat baking pan. Wash and remove top and root ends of daikon radish.
Peel radishes with a vegetable peeler and cut into slices that are a quarter-inch thick.
Spread slices evenly on baking pan.
Peel and chop onion; spread onion and carrots along with the radish on the baking pan.
Peel and mash clove of garlic and sprinkle over top of vegetables.
Season vegetables with salt and pepper and drizzle with additional ½ Tablespoon olive oil.
Bake in oven until radishes are tender, about 45-60 minutes, stirring occasionally.

Recipe source: University of Illinois Extension

Roasted Radish and White Bean Salad

Ingredients

Directions

1 pound radishes, washed, stemmed and sliced in half
2 Tbs olive oil (or your favorite cooking oil), divided
Salt and pepper (to taste)
1 (15-ounce) can cannellini beans, drained and rinsed
Juice of ½ lemon
⅛ tsp garlic powder (or to taste)
¼ cup fresh parsley, stemmed and chopped
2 ounces feta cheese, crumbled

Preheat oven to 450 F.
In a large mixing bowl, toss the radish halves with 1 tablespoon olive oil and season with salt and pepper to taste.
Place the seasoned radishes on a baking pan or in a cast iron skillet.
Roast for 20 minutes, tossing occasionally, until tender and caramelized.
While the radishes are roasting, place the cannellini beans in the same mixing bowl and add 1 tablespoon olive oil, lemon juice and garlic powder.
Season with salt and pepper to taste. When the radishes are done roasting, add them to the bowl with the beans and add parsley.
Sprinkle with feta cheese and adjust seasonings, as necessary. Serve warm.

Recipe source: North Dakota State University Extension

Sauteed Radishes

Ingredients	Directions
1 Tbs butter or vegetable oil 1 to 2 bunches radishes (about 1 pound with tops), trimmed and each cut into quarters or halves if small 1/4 tsp salt 1/8 tsp ground black pepper 1 Tbs fresh dill, chopped	Heat butter or oil in nonstick 12-inch skillet over low-medium heat. Add radishes, salt, and pepper to skillet. Cook 14-15 minutes or until radishes are fork-tender and lightly browned. Remove skillet from heat. Toss radishes with dill and transfer to serving bowl.

Recipe Source: University of Illinois Extension

Radish

How to Grow

Harvest and Storage

Recipes

Daikon Radish Roast

Roasted Radish and White Bean Salad

Sauteed Radishes