When I walk into the house with a bunch of radishes in my bag, my daughter actually gets excited. She loves the shocking pink roots with their spicy kick and eats them whole, as she would an apple. I wouldn’t have known this if they hadn’t come home in our box from the local organic farm one day a few years ago. Though I have always found them to be pretty, I didn’t think they had much to offer nutritionally and never gave them much thought. I hadn’t eaten one in years.
As is often the case, I was wrong. It turns out that radishes are a great source of vitamin C, contain calcium, iron and protein, and are thought to have cancer-protective qualities, help with liver function and aid digestion. It seems that there is much more to this little pink bulb than just a pretty face. (I am talking about Globe Radishes here, but you will find other varieties at your local farmers market.)
Even more nutrient-dense are the radish greens, which people often overlook and toss into the trash bin. NO MORE! These leafy greens are said to contain 6 times the vitamin C as the roots, and even more calcium. If you like other greens – spinach, chard, mustard …you definitely want to give these a try. Their mild peppery flavor goes well with a tiny bit of sweet, but you can cook them the same way you’d cook any other greens. You can sauté them like this for a quick and easy dish:
- Bunch of Radish Greens
- 1 tsp. Sesame Oil (add more to your liking)
- Chopped Garlic Cloves – at least 2, I like more
(Mix the following together for a light sauce and put aside)
- 1 T Braggs Aminos (or Soy, whichever you prefer – Braggs has less sodium)
- 1 tsp Rice Vinegar
- 1 tsp Honey
- Dash of Red Pepper Flakes
Mix the greens, garlic and oil together in the pan and turn on the heat. As soon as they start to wilt, add the sauce and heat for another 30 seconds or so.