Radish
Radishes are edible root vegetables, a member of the mustard family that can grow nearly all year. They are very tasty and healthy with a slight peppery flavor and a crisp, crunchy texture. Mustard oil gives radishes their sharp flavor. They are rich in potassium, ascorbic and folic acid, a good source of vitamin B6, magnesium, riboflavin, and calcium. There are many varieties of radishes varying in shape, size and colors. Some of them are reddish pink and round vegetables while others are white and oblong. Large white mooli or diakon radishes are popular in Asian cuisine, are shaped like carrots and have a mild flavor. You can also find black radishes which are popular in eastern Europe and have a stronger flavor. The most popular varieties are the small, cherry-sized with red skin and white flesh.
Usually radishes are added in salads, sandwiches or just served raw with sauces. You can add radish greens to salads, potato soup or it can be eaten as a sprout. Radish is also present in mustard, horseradish and wasabi. To increase the crispness of radish, soak them in iced water for a couple of hours. Wash, then chop off the greens (if present) then slice off the root. Leave whole, slice or chop, as required. Always prepare radishes just before using, as they lose their potency when cut. Store them in a perforated bag in the fridge for around 3-4 days. Always trim the leaves off before storing, as they’ll draw moisture from the radish itself. You can keep the radish greens in the fridge, wrapped in moist kitchen paper then stowed in a perforated bag, for a couple of days.
Here are some recipes:
https://internationalmenu.com/?s=radish
