John Myers
The small, spicy-hot tubers are members of the radish family. They have a rounded shape and are usually no larger than 2-3 cm. Inside the vegetable is white, depending on the variety, the outer color varies from white to yellow and violet to black. However, the red radishes are the best known in this country.
Origin
Wild forms of radishes were first discovered in China and in the Near East. In the 16th century, the small tubers came to Europe. Today, radishes are available worldwide as both outdoor and greenhouse vegetables.
Season
Radishes grow from May to September. Greenhouse produce, however, is available all year round.
Taste
The mustard oils it contains give radishes their hot and spicy taste. This is often more pronounced with outdoor produce than with radishes from the greenhouse.
Use
Radishes are usually eaten raw. They taste great in salads, for example in our radish salad, with a little salt on a sandwich or simply to dip with herb quark. But the vegetables also go well steamed with meat or potatoes, for example. And even the young, tender leaves of the radish can be eaten. They taste finely sliced, in soups and stews. Our summery radish soup recipe, for example, promises tasty refreshment on hot days.
Storage
Since the leaves remove water from the vegetables, the green and the roots of the radishes should always be cut off for storage. The tubers stay fresh and crunchy if you wrap them in a damp kitchen towel and keep them in the vegetable compartment of the refrigerator.
Durability
Radishes taste best fresh and should therefore be eaten as soon as possible. The vegetables will keep in a cool place for a maximum of three days.
