Easter Egg Radishes (Raphanus sativus)

Radishes are root vegetables related to the turnip and horseradish family, with crisp texture and peppery hot flavor. The hotness of the radish varies from mild to very strong, depending on the age and type. The different types come in a variety of sizes, shapes, and colors. There are two main categories of radishes, either spring or winter radish, based on the time when they are harvested. The Easter Egg radish is a spring radish harvested early in the growing season resulting in a smaller radish. The name “Easter Egg radish” is in reference to their globe-like shape and bright colors. The radishes can come in white, pink, red, and purple, and they can look rather like Easter eggs poking up out of the ground as they mature.

Radishes have often been dismissed as decoration and garnish. The flavor is mild with a slight bite. A classic way to eat Easter Egg radishes is plain with a sprinkling of salt. Typically, Easter Egg radishes are eaten raw, since they have a crunchy texture when uncooked. Young radishes will also have a hint of sweetness in addition to the peppery taste. Most often served as appetizers or as an edible compliment to mixed green salads and sandwiches, they add flavor when grated into salads, soups, stews and stir-fries. They are actually members of the cruciferous vegetable family so eat the greens. Radish greens are also perfectly edible, and they can be used in salads and other dishes to add a fresh, peppery flavor. You can boil radish leaves and use like cress in salads. Blend raw or cooked greens with other vegetables for a tasty side dish with bite.

Easter Egg radishes make an attractive addition to vegetable trays; serve with dressing or dip. Enhance their flavor with chervil, chives and parsley. Radishes can also be roasted, sliced and served with olive oil, salt and pepper; or treated like turnips (to which they are related). They can be pickled. The French serve radishes sliced on bread with butter and salt. With their sharp, peppery taste, radishes are delicious as a contrast to creamy cheeses or white beans.

One of the first vegetables to come to maturity in spring, radishes are high in potassium, extremely low in fat and calories, and a wonderful source of Vitamin C.

To wash and store radishes:

Radishes should be eaten relatively soon after purchase or they will become bitter. Small radishes can be stored for up to one week in the refrigerator wrapped loosely in a plastic bag with a dry paper towel with the tops removed. (The tops, which can be used in a stir-fry or salad if they are young, should be stored separately. You should prepare and store the radish greens following the wash and store directions for delicate lettuces, such as Red Head Lettuce.) Large radishes can be stored for up to two weeks with their tops removed.

Radishes are ordinarily eaten raw after they are washed, cleaned with a stiff vegetable brush and drained. They are usually not peeled, but can taste milder if they have been. The leaves can be either sliced off completely or pared down to a decorative tuft. The radishes can be eaten whole, dipped into salt, or sliced, chopped or grated.

If radishes are not as crisp as you would like them, put them in a bowl of ice water  and refrigerate for about 10 minutes to refresh them.

(GREEN TIP: Use a large bucket or container for washing and the leftover water can be carried outside to water your plants and grass.)