Radishes are one of the easiest and fastest vegetables to grow. Ready to eat in 4-6 weeks, they are a low calorie, peppery addition to many dishes.
Radishes are a taproot. Taproots shoot down a large central root that stores food for the plant. Taproots include dandelion, beets, and carrots.
How Should I Store Radishes? As is the case with most root vegetables, keeping the leaves on will draw out nutrients and moisture. Scrub radishes and trim off the stem, leaves and root tip. Package your cut radishes in an air tight container. Store in your crisper drawer for up to two weeks. Wash before use.
Can I eat radish greens? Yes, radish greens are safe and healthy. Add them to your salad for a peppery kick. Remove leaves from the radish and place in an air tight container in your crisper drawer. Wash before use.
Where can I learn more about radishes and taproots? “Randy the Radish” is ready to teach you about photosynthesis and how radishes go from seed to plant and back to seed again.
What can I make with radishes? Are you new to eating radishes? Try this simple radish dip! It’s also a great way to use radishes that were left in the fridge too long.
Radish Dip: Ingredients: • 6 Radishes, Chopped • 2 Cloves Garlic, Chopped • 8 oz. Cream Cheese • Green Onion for Garnish
Directions:
1. Bring your cream cheese to room temperature.
2. Finely chop your radishes and garlic.
3. Mix into cream cheese.
4. Top with chopped green onion and place in the refrigerator for 24 hours or serve immediately with vegetables, pita, or crackers.
(Picture of Radish Dip Coming Soon)