Untitled

Radish

Radish makes a tasty sweet soup when cooked with fresh white meat. The Radish is a member of the cabbage family that is believed to have originated in the eastern part of the Mediterranean and in western Asia. The most popular variety in the United States is the small, round, red radish; while in Asia cultures, the daikon may weigh up to 5 pounds.

Health benefits: An excellent source of vitamin C and potassium. The radish, like the beet, have been used as a medical food for liver disorders.

Uses:
Radish can be cut in chunks and cooked in stews, where it loses most of its pungency and makes a passable substitute for turnip. It is more popular as a refreshing salad or fresh pickle.

Radish eaten raw is generally sliced or grated, sprinkle with salt and left to stand for about 10 minutes. It is then washed, drained and combined with a dressing. The Chinese often combine strips of white radish with half-ripe papaya to make a popular appetizer.

Storing:
Fresh Radishes with green attached can be stored for 3-5 days in the fridge. Radishes without the attached green can be stored for 2-4 weeks in the fridge.