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WHAT'S NEW
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Andrew's ingredient of the month -- Radishes
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One of the first crops of the Canadian vegetable garden, radishes are abundant this time of year. Learn various ways to prepare one of the world's oldest cultivated foods.
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By Andrew Chase, Homemakers Magazine Food editor
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Radishes really don't get enough consideration or respect, although they've been a part of the world's agricultural scene for millennia, and there is evidence people ate them in prehistoric times.
Radish flavour
Because of its long history, wide geographical distribution and huge variety of types, the radish's origin is unknown. It is botanically related to the mustard family and to horseradish and turnips, so it comes by its bite honestly. Its pleasing sweet heat, along with its high moisture content and crispy texture, has been part of the radish's allure all over the world.
Types of radishes
While radishes are an integral part of all of East, West and South Asian cuisines, they are still rather peripheral in ours. When we think of radishes, small red ones are most likely what comes to mind. But there are also black and white ones -- and vividly coloured ones, too.
Canadians of European backgrounds usually serve red radishes whole as crudité or sliced in salad, and do very little else with them. But radishes deserve more attention and can be used in hot, as well as cold, cooking.
Radishes for breakfast
The small elongated red radishes with white tips, known as French breakfast radishes, give pause -- why breakfast? Because fresh radishes, spread with a little butter and sprinkled with a little salt make a perfect accompaniment to bread, the classic French breakfast. The butter mellows the bite of the radishes. Why not try it at a Canadian breakfast with some of our wonderful fresh June radishes?
Grated radishes make a lively addition to dips like Salmon, Radish and Green Onion Dip or spreads like Goat Cheese and Radish Spread. And if you want them for a crudités tray, why not get some black and red radishes and slice them thinly for beautiful presentation? At vegetable stands, farmer's markets and specialty fruit and vegetable stores, you might be lucky enough to find some of the brightly coloured "beauty heart" variety with its pink centre and white exterior and other varieties with pink and green and all shades between.
Radishes for diet
Raw radishes are a dieter's friend. They are very low in calories (about 19 for 1 cup/250 mL sliced or 118 g) and are moderately filling but, most importantly, they satisfy the dieter's craving for something tasty. Uncooked, radishes are a good source of riboflavin, vitamin B6, calcium, magnesium, copper and manganese, and a very good source of dietary fibre, vitamin C, folate and potassium. Cooked radishes have a similar profile.
While the daikon radish (called mooli in South Asia) is familiar in all kinds of Asian cooking, red, black and white icicle radishes can all be used for cooking, too. Little red globe radishes are wonderfully pink and sweet-tasting when glazed in butter (try this Glazed Radishes recipe). Sliced or diced, radishes can all be added to sauces and stews, much like their cousin, the white turnip.
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