Author: skumagai

YEAR

Radishes

Radishes thrive in the cool climate, and Washington’s spring and cool summer is perfect for this refreshing root vegetable! Originated in China centuries ago, radishes are one of the easiest vegetables to grow and consumed all over the world now. The seeds begin to grow in about a week and are ready to harvest in three to four weeks!
Radishes are a member of the cabbage family or Brassicaceae (also known as Cruciferae), along with broccoli, cabbages, kales and turnip.
Radishes can be found in a variety of shapes, lengths, colors and sizes; red, pink, white, purple, gray/black or green/white with round or elongated shapes.

“French Breakfast” radish is an elongated red-skinned
radish with a white splash at the root end, known for its mild and slightly sweet flavor. If you are not a big radish fan, try this variety—you will be surprised! “Watermelon” radish earned its name from how it looks—red inside with green/white skin. It is usually about the size of a golf ball.
In Washington, radishes are harvested from April through November. Radishes are mostly consumed fresh in salads, but roasted radishes are tasty too. The radish greens are also edible, cooked or raw, and nutritious!
Enjoy Washington’s radishes while in season!

Rockin’ Red Radish Salsa
Ingredients:
2 cups chopped or grated red radishes (about 1 lb.)
1/2 English cucumber, peeled and diced
2 green onions, thinly sliced—green part only
1 minced fresh jalapeno, seeds removed
1/4 cup chopped fresh cilantro leaves
Juice of 1 lemon and 2 limes (about 1/4 cup)
salt and freshly ground pepper to taste
Directions:
Put all the ingredients in a medium bowl and mix thoroughly. Taste and adjust the seasoning, adding more chili, lemon, or slat as needed. Serve immediately or cover and refrigerate for up to a day.
(Recipe: courtesy of Arcadia Center for Sustainable Food & Agriculture)

Farm to School Pick!

District Name

Nutrition Information

Selecting and Storing Radishes

Choose plump, firm, and smooth radish roots. The tops should be green and fresh looking.
Place radishes in a plastic bag in the crisper section of refrigerator. Remove tops before storing.
Use roots within one week; the green within a day.

This material was made possible with funding from the Centers for Disease Control and Prevention

Excellent source of
Vitamin C:
Vitamin C helps the body heal cuts and wounds
Radish greens contain more vitamin C and Calcium than the radish root
Other notable nutrients:
Potassium
Folic acid
Sulfur-based organic chemicals in radishes help maintain a healthy liver and good digestion