Description

A radish is the root of a plant related closely to mustard, another surprisingly healthful plant. It.s generally used as a garnish or salad ingredient because of its mild-to-peppery flavor and unique red-and-white coloration, but it.s much more than just a garnish.


This plant comes in several varieties, though the most common in North America is the oval, red-skinned version. Look for the ones with unblemished and bright-colored skin, a firm and compact texture, and short, bright green leaves. You might also look for daikon, an oriental version that looks like a cross between a white carrot and a turnip. Regular radishes can be found in most grocery stores, while daikon is primarily sold in Oriental specialty markets. To store, break the leaves off, put the roots in a plastic bag, and keep refrigerated no more than a week. When you.re serving them, you can soak radish in ice water for an hour or two for extra crispness; or you can braise thin-sliced daikon in a bit of sesame oil and serve hot for an Oriental treat.

Ordinary radishes are a great source of vitamin C and are rich in minerals like sulphur, iron, and iodine. Daikon is even better, a source of vitamin C, potassium, magnesium, and folate as well as sulphur, iron, and iodine.