Radishes have been cultivated and eaten for thousands of years. Originally found in China, they were also enjoyed in Egypt and Greece. They were first cultivated in the United States by the year 1629 having first been grown in Massachusetts.
Varieties of radishes include California Mammoth Whites, Daikon, Black, Red Globe and Icicles as well as others.
To avoid the added heat of the oven, cut the radishes into slices and add them to your next tossed salad. You can eat the fruit of the radish as well as the leaves. The leaves don’t taste as spicy as the radishes themselves.
Radishes are great in a quick stir fry. Thinly slice the radishes, add scallions and sauté them quickly until lightly browned. These can be added to fish tacos or spooned over your favorite fish.
Quarter large radishes, coat them with olive oil and your favorite seasonings and then roast them in an oven set on 400 degrees for 10-12 minutes or until fork tender. Add the radishes to roasted potatoes and make potato salad for your next backyard potluck. It will be a different way to enjoy potato salad.
Create a sharp and peppery relish using radishes, lemon and orange zest, sugar, butter, salt and pepper to taste. This can be added to fish or another meat. You may even want to try it spread on bread and served with your favorite cheese!
Looking for an alternative to potato chips? Thinly slice 10 radishes and steam them for five minutes in the microwave. Season them with 1 teaspoon chili powder, 1/2 teaspoon garlic salt and 1/2 teaspoon paprika. Transfer the radish slices to a baking sheet and bake them for 10 minutes. Flip the radish chips and then return to the oven for another 10 minutes. They should be delicious and crispy.