Radishes are mostly consumed raw (like fruits) in the areas where they are grown and harvested. However, they can also be prepared using various methods of cooking.
This article explores the various methods that can be used to prepare radishes.
What is radish?
Radishes are root vegetables just like potatoes and yams tubersthat were domesticated in Asia a very long time ago.
Radishes come in various shades of colors, present different flavors, come in different sizes, and are also easy to grow and harvest quickly.
The potion of the radish that extends beyond the stems of the leafy greens is called the taproot which can be in a tapered shape, cylindrical, shape, or a globular shape. The interior of radishes is almost always white, although there are some species that can have a slight variation.
Is radish edible?
Radishes are perfectly safe to consume raw or cooked. They are nutritious, packed with a lot of vitamin C content, and they also have minerals and provide little amount of calories, so they are good additions to a low calorie diet.
When it comes to how they taste, radishes are crisp (due to their high water content) and easily placed on the peppery side of the taste spectrum due to the fact that they contain compounds in them which combine to produce sharp flavor when chewed.
What parts of a radish are edible?
All the parts on a radish vegetable are edible from the greens all the way to the taproot itself. The elongated end of the taproot is however discarded due to its high fiber content which makes it difficult to consume.
The greens of radishes are mostly cooked before eating and can be used in recipes such as soups or those that call for sautéing greens. They can also be blended into smoothies and even in fruit juice.
The flesh or the taproot however, can be eaten raw where it presents its sharp flavor as well as crunchy texture, and can also be cooked in the various ways you’ll see below.
How do you cook radish?
Much like any other vegetable, radishes can be prepared in a variety of ways. Here are some of the ways in which radishes can be prepared.
Grilling is one of the easiest ways to prepare radishes and it also adds some depth of flavor to them.
Grilling does take off some of the spiciness a bit which may or may not be a great thing, depending on your preference.
Radishes sliced round at 1/8th inch thicknesses, should grill on both sides in under 7 to 10 minutes, depending on the quantity you have.
Make sure to packet the radishes in a heavy duty aluminum foil to trap flavor as well as to make flipping easier.
And also, do not forget to season the radishes before grilling using your favorite seasoning combo.
It’s not only meat and vegetables that can be braised, radishes too can be braised in a flavored mixture of broth, vinegar, sugar and salt.
Braised radishes have most of their spiciness gone and instead, are slightly sweet in flavor and soft but delicious in texture.
Braised radishes should take about 10 to 14 minutes to fully cook.
Rosting is another great technique to tame down the spiciness of radishes and pull out that natural sweetness that is embedded within the flesh.
Roasting radishes is quite simple. Simply cut the radishes in half, spread them in a single layer in a casserole, coat them with oil and your favorite seasoning and bake for 20 to 35 minutes while making sure you toss halfway.
How you know your roasted radishes are done is when they take on a golden brown coloration or are easily pierced by a fork.
You can choose to boil radishes in your favorite liquid medium, but this is by far the less nutritious way of preparing themas the vitamin C content in the radishes would become soluble in the liquid medium.
Regardless, boiled radishes taste really great especially when you make them in a very rich liquid. boil radishes. Should take about 10 minutes to get fully done.
The method for sauteing radishes is quite similar to that for roasting them, except this time you’re not using a casserole but a flat pan or skillet, and then direct heat.
Coat the trimmed and cut radishes with butter and your favorite seasoning, then cook until the radishes turn softened and browned. That should take about 10 to 12 minutes.
Declan is not just a great way to preserve food items, but also another way to add complicated flavors to food items.
Many vegetables can be pickled and salsa, radishes.
Pickled radish develops an interesting flavor that can be characterized as spicy and slightly sweet to tangy and sour depending on how long it is left to ferment.
Another quick way to prepare radishes is by cutting them into long or narrow strips and stir frying them alongside carrots and onions. They taste great this way, especially when seasoned well and the spiciness also reduces due to the heat destruction of the spice producing compounds.
Soup & Stew
Radishes can also be I did as ingredients and soups, or even made into soups themselves.
A popular radish potato soup involves heating radishes alongside potatoes on the stove top and then pureeing them in the blender to form a smooth mixture which is then served warm with thin strips of radishes as well as a sprinkle of fresh green herb.
What is the best way to eat radish?
“The best way to eat radish” is a subjective opinion as different people have different tastes, and will enjoy radishes in different ways.
But most people seem to enjoy radishes raw when buttered and sprinkled with a pinch of salt. that are eaten, as well as when pickled but not allowed to develop that tanhiness or sour flavor, more like marinated for a day or two.
Radishes are also quite popular in salads where they can blend with a multitude of other vegetables to develop a really complex flavor.
Is cooked radish better than raw?
To many, cooked radish is better than raw radish due to the fact that cooked radishes have most of the spice producing compound destroyed by heat which renders them softer to the taste buds.
But there is a technique of eating raw radishes that does tame down the sharp flavor that some might find offensive, which is by spreading butter over a cut radish and sprinkle it with salt. This is a popular way of consuming radishes in places like France.
When it comes to taste, it’s quite obvious that you can develop really complex flavors by cooking radishes rather than eating them raw. You can choose to saute, roast, make into soups, and even stir fry your radishes.
And last but not least is nutrition. And of course it’s a close one, even though raw radishes would have the slight upper hand due to the fact that they maintain their vitamin C content as well as other vitamins a whole lot better than cooked radishes, especially when they are very fresh.
Cooked radishes do have their vitamin C content reduced by a great degree due to the fact that it is water soluble and not heat stable.
Can you store cooked radish?
Of course, radishes prepared either by roasting, boiling, still frying etc., can be stored in the refrigerator for a couple of days.
Just make sure to package them in an airtight container and put them in the coolest part of the refrigerator which is at the back.
You can also freeze cooked radishes but know that they would diminish greatly in quality. Frozen cooked radishes will keep indefinitely but they are best used within the first month of storage.