The radish is a pungent root that can be sliced into salads and dips, used as a garnish, or pickled. There are many varieties including red, white, pink, yellow and black roots in different shapes and sizes, the largest being three feet long and 100 pounds. We grow Easter Egg Radishes here at NSG that grow in a variety of spring colors.
The daikon is a white radish common in Asian cooking and tends to be sweeter and juicier than its red spicy counterpart. It is sliced thin and eaten raw in salads or sliced into stir fry’s.
Both varieties of radishes can be eaten raw in salads, with dips, or used as a garnish or also picked along with peppers and carrots. Try adding chopped radishes to dips or salsas for a spicy kick!
Ordinary radishes are a great source of vitamin C and are rich in minerals like sulphur, iron, and iodine. Daikon is even better, a source of vitamin C, potassium, magnesium, and folate as well as sulphur, iron, and iodine. (Produce Oasis, healthrecipes.com)
