Winter radishes are pretty, versatile and full of fantastic health benefits! We have several varieties available: Watermelon, Daikon, Purple Heart, Green Luobo and Black Spanish.
Native to parts of Asia, varieties of Daikon radishes were present in 4th century China and Japan and used in TCM (Traditional Chinese Medicine) to stimulate digestion, remove phlegm and move vital energy (qi) throughout the body … radishes especially daikon varieties are a cooling nutritious vegetable used to dissipate heat in the body particularly during the winter months. Radishes are a great source of fibre, helping to regulate the digestive tract. They contain Vitamin C to strengthen the immune system while reducing inflammation and Vitamin A to maintenance healthy organ functions. They are a source of potassium, balancing fluid levels, calcium and phosphorus to strengthen bones and teeth and contain copper, magnesium, iron and folate. Radishes contain both antioxidants and anthocyanin properties which help protect cells from free radical damage, cancer fighting, strengthen heart health and include quercetin to boost the immune system.
Radishes can be eaten with or without skin. To prep this vegetable, first scrub and trim it, then use a sharp knife, grater, or julienne peeler to cut it. The leaves are eatable too and you can use them as you would kale or Swiss chard or collard greens. Radishes have a sweet mild peppery flavour. They can be enjoyed raw, as a salad garnish, sliced into chips and fried, chopped and tossed into curries, soups and stews, sliced and roasted for a caramelized flavour or added to a stir fry and pickled. Once cooked, the flesh softens to a consistency similar to a potato and has a more neutral turnip tasting flavour. Radishes store well and can be blanched and frozen for later use.
I didn’t know much about this awesome root vegetable .. now I’m excited to try adding winter radishes to my diet regularly. Here are two recipes that I’m going to try! Good luck and enjoy!!
Purple Radish Salad
GF - Vegan
1 purple daikon radish
1 carrot
2 green onions
1 tbsp toasted sesame oil
1 tbsp rice vinegar
1 tbsp honey / maple syrup
1 lime juiced
1 clove garlic minced
Toasted sesame seeds for garnish
Directions
1. Wash and trim radish and carrot. Slice veggies into matchsticks. Place in mixing bowl with sliced green onions.
2. In small bowl whisk sesame oil, rice vinegar, honey, lime juice, and garlic. Pour over veggies and mix until coated.
3. Serve immediately or chill for a few hours in refrigerator. Top with toasted sesame seeds.
Roasted Radishes * any radish variety can be roasted
Vegan - GF - Low Cal - Sugar Free
1-11/2 lb of radishes .. halved, quartered, sliced or shaved
1-2 tbsp extra virgin olive oil
1/2 tsp sea salt
1/4 tsp freshly ground pepper
1/4 tsp cumin (or an herb or spice you love)
Directions
1. Preheat oven 450F
2. Toss radishes, olive oil, salt, pepper and cumin into bowl and mix well until evenly coated.
Arrange the seasoned radishes on a parchment lined cookie sheet.
Roast for 20-30 minutes, tossing once halfway through until the radishes are tender, and the green tops are crispy.
Roasting time is dependent on thickness of slices.
3. Serve warm and enjoy!
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