Relishing the Radish

     According to the University of Illinois Extension Service, radishes are a "cool season, fast maturing, easy to grow vegetable."  They were always a part of my little garden as a child.  And they were always the ones that grew the quickest, pulled out of the ground a few weeks after planting and enjoyed as a part of a relish tray with a little salt to compliment their peppery flavor. 



     Their botanical name is Raphanus sativus, from the Greek meaning "quickly appearing" and are a member of the Brasscaceae family as are varieties of mustards and turnips.  They were already a well established crop in both Hellenistic and Roman cultures and were harvested growing wild.  It was not until centuries later that they were domesticated into various types such as Cherry Queen, Easter Egg, Plum Purple and Snow Belle.  Consider their nutritional value:

                          
                            Nutrition Facts (1/2 cup fresh sliced raw red globes)
                                              Calories 12
                                              Protein 0.35 grams
                                              Carbohydrates 2.0 grams
                                              Dietary Fiber 1 gram
                                              Potassium 134.56 mg
                                              Folate 15.66 mcg



     In the cool days of early spring they grow in well cultivated soil and it is the root that is eaten raw.  But few know that the leafy tops are also edible as a leaf vegetable and are an essential element in certain kinds of potato soup and can also be sauteed as a side dish.  Radishes are more versatile than most individuals realize.  They can be steamed, grilled, sauteed and roasted, and even used as a pizza topping!  You can discover how to include them in your meal planning by clicking on the web site that will direct you to "How to Cook Radishes."