Radishes are mainly grown for their root. They are one of the earliest known garden vegetables, popular across the Americas, Asia and Europe. They have a crisp, peppery taste and white flesh. The longer they are in the ground, the “hotter” their bite, so many like to harvest them when young. THey are rich in vitamin C, folate, fiber and potassium and offer enzymes that are considered to aid in digestion. Very refreshing and offering a punch of a taste, they are popular both raw and cooked and work as great toppings to salads, tacos, sandwiches, pastas and pizza.
Preparation
Radishes are edible all the way through– from skin to core. Scrub well before eating. Greens can be used in soups, stir-fries or with eggs. Use the radishes raw in salads, sliced thinly as an appetizers, or for garnish. They are excellent pickled in vinegar and salt. The leaves are also edible, and are similar to watercress, having a mustardy flavor.
Farmers that grow Watermelon Radishes
- Kahumana Organic Farms
Recipes
Watermelon radishes are edible root crops attached to thin stems and wavy green leaves. Their exteriors are creamy white with pale green shoulders with a rosy color inside resembling the color of a watermelon!
Preparation
Watermelon radishes are edible all the way through– from skin to core. Scrub well before eating. Greens can be used in soups, stir-fries or with eggs. Use the radishes raw in salads, sliced thinly as an appetizers, or for garnish. They are excellent pickled in vinegar and salt.
Farmers that grow Watermelon Radishes
- Kahumana Organic Farms
- Ho Farms
Recipes