Healthy Bits · Nutrition & wellness
Radish
Radishes are one of the fastest-growing vegetables in the garden, ready in about a month, and they shine in spring and fall. That peppery bite comes from sulfur compounds also found in their cruciferous cousins, like broccoli and cabbage. Radishes offer vitamin C, fiber and a satisfying crunch.
Don't toss the tops. Radish greens are edible and tasty sautéed or blended into pesto.
Ways to enjoy them:
- Slice thinly onto salads, tacos and grain bowls
- Serve whole with a little butter and flaky salt, French style
- Quick-pickle in vinegar for a bright topping
- Roast halved radishes at 425°F for about 20 minutes, which mellows them into something almost sweet
Try this: pick up a bunch at the farmers market this week and use both the roots and the greens.
- seasonal
- greens
- local
Healthy Bits are for general education and aren’t medical advice. Check with your doctor or healthcare provider before making changes, especially if you’re pregnant or nursing, take medication, or are managing a health condition.