Which part of radish is eaten

Notify me of new comments via email. Notify me of new posts via email. Search for:. Did you know the entire radish plant is edible? Share this: Email Tweet Print. Share on Tumblr Pocket.

Like this: Like Loading Leave a Reply Cancel reply Enter your comment here Fill in your details below or click an icon to log in:. Email required Address never made public. Name required. Follow Following. The King's Table of SC. Sign me up. Already have a WordPress. The French know a thing or two about how to properly enjoy a radish. All that's usually required?

Butter and salt. Not all radishes, of course, are created equally: One of the best radishes to snack on raw is the French Breakfast Radish. It's a miniature version of a traditional radish, and it's particularly favored in France. This recipe, in particular, calls for French Breakfast Radishes, however, it's just as tasty with a full-size radish cut into halves or quarters.

In this Korean- and Japanese-inspired pickle, two types of radishes get the clean and sweet vinegar treatment. Here, radishes coated in a light vinaigrette bring a cool and crunchy counterpoint to the creamy Arborio rice. A quick blast of high heat mellows the radishes' pepperiness, transforming them into a whole new sweet and buttery vegetable. When shopping for radish greens, look for perky greens without any yellow spots. Choose smaller varieties, like breakfast radishes, for that mild flavor.

Radishes that take a bit longer to grow — the long Daikon or large watermelon radish for example — will have older and more bitter greens.

Cook these greens to soften their flavor. To extend their life, remove them from the root radish after bringing them home. Wash, dry thoroughly, refrigerate and use within 2 to 3 days. Slightly wilted radish greens can be revived in ice water ; wilted radish greens are great for pesto ; and extremely wilted radish greens are super for smoothies. Depending on the variety, radish greens can be peppery, like arugula, or milder, like spinach.

Used raw, radish greens make a peppy pesto , a flavorful swap for lettuce in sandwiches , and a great addition to the salad bowl. Radish leaf soup is a cleansing dish served similarly to nettle soup in the spring as a healthy tonic to start the season. And pickled radish leaves are not only delicious, they are a great way to preserve the leaves. But some of the more interesting uses for radish greens come from Asian cuisines, which feature radish and daikon greens in a number of popular dishes.

According to a survey , daikon is the most popular vegetable in Japan. The radish is commonly served as a grated condiment, and used in soups, stews and pickles. The greens can also be pickled , as well as stir-fried, mixed into rice or turned into a condiment. There are many recipes for radish-based kimchi , the highly-flavored, fermented dish that is a Korean national tradition. The leaves are often incorporated and are sometimes the center of the pickle.