Radish –

Scientific Name and Common Name
Raphanus sativus



The radish (Raphanus sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. They are grown and consumed throughout the world. Radishes have numerous varieties, varying in size, color and duration of required cultivation time. There are some radishes that are grown for their seeds; oilseed radishes are grown, as the name implies, for oil production.

Although the radish was a well-established crop in Hellenistic and Roman times, which leads to the assumption that it was brought into cultivation at an earlier time, Zohary and Hopf note that “there are almost no archeological records available” to help determine its earlier history and domestication. Wild forms of the radish and its relatives the mustards and turnip can be found over west Asia and Europe, suggesting that their domestication took place somewhere in that area. However Zohary and Hopf conclude, “Suggestions as to the origins of these plants are necessarily based on linguistic considerations.”
(Wikiepdia, http://en.wikipedia.org/wiki/Radish, 31 May 2012)



Summer radishes mature rapidly, with many varieties germinating in 3–7 days, and reaching maturity in three to four weeks.[2][3] A common garden crop in the U.S., the fast harvest cycle makes them a popular choice for children’s gardens.[2] Harvesting periods can be extended through repeated plantings, spaced a week or two apart.[4]
Radishes grow best in full sun[5] and light, sandy loams with pH 6.5–7.0.[6] They are in season from April to June and from October to January in most parts of North America; in Europe and Japan they are available year-round due to the plurality of varieties grown. Most soil types will work, though sandy loams are particularly good for winter and spring crops, while soils that form a hard crust can impair growth.[4] The depth at which seeds are planted affects the size of the root, from 1 cm (0.4 in) deep recommended for small radishes to 4 cm (1.6 in) for large radishes.[3]

Nutritional Information and Recipes


Nutritional Information
Radish, one large, raw 9g
Nutrient Amount % US RDA
Energy 4,19 kJ (1 kcal) N/A
Carbohydrates 0.31g N/A
Sugars 0.17g N/A
Dietary fiber 0.1 g %
Fat 0.1 g N/A
Protein 0.06g %
Thiamin (Vit. B1) 0.001mg
Riboflavin (Vit. B2) 0.004 mg
Niacin (Vit. B3) 0.023mg (%)
Vitamin B6 .0.006mg (%)
Folate (Vit. B9) 1 mcg (%)
Vitamin C 0.7mg (%)
Vitamin K 0.1mcg (%)
Calcium 2mg (%)
Iron 0.03mg (%)
Magnesium 1mg (%)
Phosphorus 2mg (%)
Potassium 21mg (%)
Sodium 4mg (%)
Zinc 0.03mg (%)

Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database

Recipes and Uses

The most commonly eaten portion is the napiform taproot, although the entire plant is edible and the tops can be used as a leaf vegetable.
The bulb of the radish is usually eaten raw, although tougher specimens can be steamed. The raw flesh has a crisp texture and a pungent, peppery flavor, caused by glucosinolates and the enzyme myrosinase which combine when chewed to form allyl isothiocyanates, also present in mustard, horseradish and wasabi. Radishes are used in salads, as well as in many European dishes.
Radishes are suggested as an alternative treatment for a variety of ailments including whooping cough, cancer, coughs, gastric discomfort, liver problems, constipation, dyspepsia, gallbladder problems, arthritis, gallstones, kidney stones[13] and intestinal parasites.[14]

Asian Vinaigrette Salad w/ Sesame Tuna or Chicken or Tofu [serves 4]
Submitted by Melanie Lorenz

Salad Ingredients

  • Arugula [torn] 1 cup +
  • Carrot [shredded] 2 large carrots
  • Cucumber [diced] 1 large
  • Lettuce [torn] 1 cup +
  • Peppers, Red [julienne] 1
  • Radish [sliced] 4 or so
  • Spinach [torn] 1 cup +
  • Spring Onions [Green] [chopped] 4 or so
  • Garnish
  • 1/2 cup toasted slivered almonds


  • Chopped cilantro
  • Juice of one lime
  • 2 T sesame oil, separated in 1/2, 1/2 reserved for protein
  • 1/2 c canola oil
  • 1/2 c rice wine vinegar
  • pinch of freshly grated ginger
  • 2 t brown sugar
  • 1 T spicy mustard
  • 2 pinches of garlic powder
  • salt/pepper to taste
  • 1 T soy sauce

To make the dressing mix all ingredients EXCEPT oil, once everything is mixed add oil, and stir vigorously to emulsify, add seasoning to taste, I like to add red pepper flakes for a bit of spice!


  • 4 [4-6 oz] chicken breast filets, OR tuna steaks, OR firm tofu slabs/chunks
  • Sesame Seeds [toasted or black]
  • salt and pepper to taste

Brush protein with sesame oil, salt and pepper, and roll in sesame seeds. [Tofu, you may want to just sprinkle seeds on salad later, up to you.]
Spray a pan with non cook spray and cook on medium heat until desired done-ness.

Layer the salad vegetables, add the protein and garnish, stir dressing again, and pour over a couple tablespoons.

Glazed Radishes from Fine Cooking In Season


    • 1 bunch radishes, scrubbed and trimmed
    • 2 Tblsp butter
    • 1 teaspoon sugar
    • 1/4 teaspoon sea salt, plus more to taste
    • 1/2 lemon

Make radishes uniform in size by having extra-large ones. Wash and dry.
Arrange in small saute’ pan, just large enough to have in single layer.
Add the butter, sugar, and salt.
Add enough water to come halfway up the sides of the radishes.
Cover with a pot lid askew, bring to a high simmer, then lower heat and simmer gently.
Start testing after 5 minutes, but it may take up to 10-15 minutes. A knife should penetrate easily with just some resistance.
When water is mostly cooked away, and radishes are tender, squeeze lemon juice into the pan and swirl to coat the radishes.
Plate and add more, lemon or salt to taste.