Earthly Eating

Slice or grate radishes into salads and slaws, or layer them onto sandwiches. You can also try eating radishes the European way-with bread and butter. Radishes braised in butter or sesame oil until they just begin to brown have a mellow flavor and succulent texture. Substitute sliced or diced radishes for water chestnuts in stir-fries. A handful of salad radishes provides about 20 percent of your daily quota of vitamin C, along with about 2 grams of fiber, lutein and a range of minerals.

Harvesting and Storage: When pulling radishes in warm weather, cool them right away by dropping them into a pail of cold water. Use a sharp knife or kitchen shears to remove the leaves, then store in the refrigerator for up to three weeks. Large oriental varieties can be left in the ground well into the fall and dug just before the soil freezes. Harvest salad radishes once they are bigger then grapes. Radishes left in the ground too long develop a pithy texture and often crack following heavy rains. Hot weather and drought encourage the development of spicy flavor compounds, which are similar to those found in horseradish.

Types and Description:

1. Small Round (Radiculata group): Commonly used in salads, slaws and sandwiches, these radishes also can be cooked. Young leaves are edible, but not very tasty.

2. European (Radiculata group): Round or cylindrical radishes often are served with bread and butter in France, or mustard and pretzels in Germany.

3. Large Oriental (Longipinnatus group): Most varieties grow to carrot size or larger; a few varieties are round. Very easy to grow. Varieties with cylindrical roots often push up out of the ground as they mature.

4. Winter Storage (Radiculata group): Crisp roots have dense flesh, dark skin, and a complex, spicy flavor.

5. Edible Pod (Caudatus group): Grown for seed pods only, though the ‘Munchener Bier’ variety also produces good roots. (Source: MEN 2008)
____________________________________________________________
Earthly Eating Recipe

Marinated Broccoli-Tomato Salad
Serves: 8

Stir together dressing, mustard and sugar until well blended. Pour over broccoli mixture, toss to coat. Refrigerate at least 4 hours or overnight.

Happy Eating!