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Radishes – red, white and peppery

Radishes are perfect for light, low-calorie eating. They are over 90 percent water with only about 15 kcal per 100 grams. These small, crisp vegetables that look so pretty in a salad or on a plate of crudities provide vitamins C and K plus plenty of minerals, including potassium and iron.

Appetizing and versatile

Radishes grown outdoors are especially tasty because they have a higher content of mustard oil glycosides. The mustard oils not only give the tubers their spicy, peppery flavour, but they also stimulate your appetite and boost your immune system.


Arguably radishes taste best as finger food or chopped as a topping for bread and butter. In a mixed salad, radishes look pretty and add crunch and taste. If you find your radishes have got too peppery, a pinch of salt helps. Or try steaming them briefly in butter and serve as a side dish for fish or for jacket potatoes. But be aware that the bright red colour disappears when you cook your radishes. Many people don’t know that radish leaves can also be eaten. Wash the tender green leaves thoroughly, cut them into strips and sprinkle them over salads, stir-fries and soups as seasoning.

Watch out for quality and freshness

Radishes belong to the cruciferous family, a big family which includes cabbages, broccoli, brussels sprouts and the like. They’ve been known in Europe since the 16th century. The round, red radishes are especially popular, but there are also bright red, purple, white, yellow and red-white varieties and turnip-like pointed radishes. Make sure you buy fresh, crisp radishes. They should be plump and juicy-looking, with no cracks and with fresh green leaves. Smaller specimens often taste better and are less inclined to be woody. If you’re planning to store them for a while, cut off the leaves so that less moisture is lost during storage. Wrapped in a damp cloth, radishes will keep for two to three days in the vegetable drawer of your fridge.


Source: Heike Kreutz, www.bzfe.de