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Radish pods vary in length and color, but generally all Radish pods grow in taper-ended bean-like pods and carry one to two seeds, which only become distinguishable once mature. Coloring ranges from green to purple and all pods if left to mature will become dry and brittle. If harvested young, the pods will be crisp and succulent and bear the same peppery notes of the radish's edible root, yet more nuanced and refined. That peppery flavor is due to glucosinolates, which are trademark organic compounds that occur in nearly all of the Brassica family plants.
Radish pods are available after roots have matured and the flowers have died away, typically summer.
Radishes are scientifically classified as Raphanus sativus and are members of the Brassica (mustard) family along with arugula, broccoli and kale. Radish pods, known as moongra or mogri in India, are essentially the seeds of the radish plant. They are a common feature of plants in the mustard family and are botanically known as siliques, which is an elongated seed pod. Rattail radish, or “podding radish”, does not develop a taproot and is grown strictly for its pods, yet any radish left to bolt and seed will produce an edible seed pod. Rather than harvesting the radish root, the plant is left to flower and develop hundreds of seed pods, signaling the radish is ready to give way to another season. The seed pods can be harvested and eaten along with the leaves and flowers.
Though there remains one ubiquitous application for Radish pods, pickling, they are also well suited for fresh eating as a salad ingredient or lightly sautéed. Radishes and Radish pods stimulate the sensation of freshness on the palate while also increasing the perception of bitterness and acidity. Complimentary pairings include apples, anise, carrots, celery, cinnamon, coriander, fennel, ginger, basil, lemon balm, lime, mint, and parsley. Radish pods balance fat and cool heat, thus making them ideal pairings with bacon, butter, cheese, salmon, chiles and wasabi.To store keep Radish pods dry and wrapped in plastic, best if used within one week.
Radish pods are historically most relevant as an ingredient in Asia and Europe. Though briefly mentioned in the book, Acetaria: A Discourse of Sallets, in 1699, one of the first firmly documented recipes specifically dedicated to Radish pods was published in John Farley's The London Art of Cookery in 1789. Radish pods were introduced to the public on a grand scale during the International Horticultural Exhibition in London in 1866.
The Rattail radish is native to South Asia, and Radish pods can be found in Asian markets and farmers markets throughout the eastern and western hemispheres. They grow in most temperate climates across Europe, Russia, Australia, and the United States. As each radish plant will yield an abundance of seed pods, few plants need to be left in the ground to bolt to produce a prolific harvest of pods.
Recipes that include Radish Pods. One is easiest, three is harder.
|Food 52||Chickpea Feta Summer Salad|
|Traditional Cooking School||Pickled Radish Pods|
|You Grow Girl||Pickled Radish Seed Pods 2 Ways|
|Wholly Rooted||Radish Pod- Garlic Scape Refrigerator Pickle|
|Veg Recipes of India||Moongre Ki Sabzi- Radish Pods Sabzi|
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