Inventory, 48 ct : 10.32
This item was last sold on : 12/04/23
Red radishes widely range in size and shape, depending on the variety, but most average 2 to 10 centimeters in diameter and have a round, oval, to cylindrical shape with a single, elongated taproot. The radish’s skin is smooth, taut, and thin, ranging in color from bright red, red-pink, to crimson. Underneath the surface, the translucent white flesh is dense, aqueous, and firm with a crisp and crunchy, snap-like consistency. Red radishes have a semi-sweet, peppery, and sharp flavor when raw. The intensity of the root will vary with variety and growing conditions, but Red radishes are generally sharp without an overly powerful spicy taste. Once cooked, the radish’s flesh will soften and develop a mellow, peppery flavor. In addition to the roots, Red radish leaves are also edible and have a pungent, green, and grassy taste. The soft and crisp leaves are attached to the roots through fibrous green stems and have a ruffled, textured surface with prominent veining and serrated edges.
Red radishes are available year-round.
Red radishes, botanically classified as Raphanus sativus, are peppery, crisp roots belonging to the Brassicaceae family. There are many different varieties generally labeled as Red radishes in commercial markets, and these radishes are often the familiar-looking round to oval roots with bright red coloring. In the United States, Red Globe radishes are one of the most popular varieties marketed as Red radishes, along with other cultivars including Scarlet Globe, Cherry Belle, and Crimson Giant. These round roots are often sold under the general Red radish name to simplify the buying process for consumers, and the radishes are also known as Table radishes, Round radishes, and Globe radishes. It is important to note that there are other radish varieties with a cylindrical to elongated, tapered root shape that may be labeled as Red radish in some markets, but this is relatively rare. Red radishes are highly favored for their easy-to-grow qualities, short cultivation time, and entirely edible nature. Most Red radishes are ready for harvest around one month after planting, and the roots are easily cleaned and prepared, used fresh, or cooked in a wide array of culinary preparations.
Red radishes are a good source of fiber to regulate the digestive tract and vitamin C to strengthen the immune system while reducing inflammation. The roots also provide potassium to balance fluid levels within the body, calcium to protect bones and teeth, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and contain other nutrients, including vitamin E, magnesium, manganese, B vitamins, folate, vitamin K, copper, and zinc.
Red radishes have a sharp, peppery flavor well suited for fresh and cooked preparations. The radishes are a versatile ingredient and can be sliced and displayed on vegetable platters, chopped and mixed into slaws, or sliced thin and used as a topping over tacos, layered into sandwiches, or sprinkled into pasta and pizza. Red radishes can also be incorporated into spring rolls, sliced thinly and served with butter and salt, or used as a crunchy element on avocado toast. In addition to fresh preparations, Red radishes develop a savory-sweet, peppery flavor when cooked and can be roasted, braised, grilled, sauteed, or steamed. Red radishes can be chopped into stir-fries, roasted as a vegetable side dish, cooked and pureed into a cream to serve under grilled meats, or mixed into soups and stews. The roots can also be pickled and used as a tangy, crunchy element in salads, noodle bowls, wraps, sandwiches, or slaws. Beyond the roots, Red radish greens can be lightly cooked and combined into quiches, casseroles, and gratins, blended into sauces such as pesto, sauteed as a green, or stirred into soups. Red radishes pair well with herbs such as parsley, tarragon, basil, oregano, and chives, citrus, cream-based sauces, mushrooms, kohlrabi, beets, cucumbers, asparagus, seafood, and meats such as beef, pork, and poultry. Whole, unwashed Red radishes will keep 1 to 2 weeks when stored in a plastic bag in the refrigerator’s crisper drawer. If the radishes come with the greens, separate the roots from the greens and place the greens in a sealed container wrapped in paper towels. It is recommended to use the greens as soon as possible for the best texture and flavor.
Red radishes are used to create whimsical carvings in Oaxaca, Mexico, during noche de rabanos or the night of the radishes. This celebration is annually held on December 23rd and has been honored for centuries as a festive way to gather communities and commemorate the holiday season. Red radish carving was first done by merchants finding innovative ways to entice locals to visit storefronts before and after Christmas church services, parties, and meals. The merchants would purposely grow Red radishes to larger than normal sizes and would carve designs, faces, Christmas scenes, and animal shapes into the radishes. Some merchants even created an entire human figure out of multiple radishes as an elaborate decorative centerpiece. The sculpted radishes increased in popularity each year they were made, eventually establishing it as an annual tradition. In 1897, the mayor of Oaxaca declared December 23rd as the official night of the radishes, and radish carving expanded over time to include not only merchants but also families and kids as a celebratory pastime. The carved radishes are not eaten due to their large size and pithy, unfavorable flavor, but the carvings are placed as centerpieces on holiday dinner tables. The night of the radishes has become an internationally recognized event in Oaxaca, and it is common to see large crowds and very long lines waiting to enter into the town square to look at the carved Red radishes.
Radishes are native to Asia and are believed by experts to have been growing wild in regions of China and Central Asia. The ancient roots are distinct from the radishes we see in commercial markets in the modern-day and were cultivated in the early ages for the root’s sharp flavoring and crisp nature. Much of the history of radishes is unknown, but the roots were spread along trade routes and through migrating peoples across Asia into the Middle East, Northern Africa, and Europe. Radishes were consumed as a medicinal aid and natural remedy since the time of the ancient Egyptians and Greeks. The roots were also being extensively cultivated during these eras to improve flavor and appearance. Before the 16th century, most radish varieties were large, tough, and elongated. As demand for smaller radishes increased in Europe, breeders developed smaller radish varieties for everyday use, including Red radishes. Small radishes were widespread throughout Europe by 1586, and Dutch and Italian growers were the leading breeders responsible for creating the Red radishes we are familiar with today. Radishes were eventually introduced into the New World and were planted in North America, Mexico, and the Caribbean. Today Red radish varieties are grown worldwide and are popular commercial roots for their ease of preparation and mildly spicy, peppery flavor.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Red Radish. One is easiest, three is harder.