Pssst! This is Part 3 in a 5 part series filled with tips, tricks, recipes and more to help you make the most of this glorious Spring bounty. Check out the full series here and follow along as we play with our food, and don’t forget to join the conversation on our Facebook Group.
Radishes are a root crop and are juicy, pungent, or sweet in taste. They can be white, red, purple or black, and in terms of shape, they can be long and cylindrical or round. They are eaten raw, cooked or pickled.
The oil obtained from the seeds of radish is used in a number of products and in beneficial health applications. It’s no surprise radishes are full of fiber, but they’re also a detoxifier and a good source of vitamin c, folate, riboflavin, and potassium, as well as copper, vitamin B6, magnesium, manganese, and calcium.
One of our favorite ways to enjoy spring radishes are right out of the ground with cold butter and sea salt, but if you’re dairy free, you’ve still got lots of options. (And of course there’s always vegan butter.)
–Fabulous Radish Recipes and Reads–
Garlic Roasted Radishes (The Real Food Dietician)
Avocado with Radish, Carrot and Pickled Onion (bon appetit)
Herby Black Rice Salad with Radishes and Ricotta Salata (bon appetit) *we riff on this by subbing in our favorite nut ricotta recipe.
Sautéed Radishes with Bacon (bon appetit)
Seared Scallops with Avocado and Daikon (bon appetit)
Diakon Radish Fries (what great grandma ate) *Sub coconut sugar for cane sugar, and feel free to reduce it to taste… we think 1 tbsp is great.
Watermelon Radish, Melon, and Goat Cheese Salad (alexandra’s kitchen)
Watermelon Radish and Arugula Salad with Citrus Vinaigrette (food for my family)
Paleo, Whole 30, Vegan Friendly, AIP, GAPS