Author: Kelly Lehmann • Date: June 3, 2014 • Appears in:
Local Superfoods #1- The Radish
This series will convince you that superfoods don’t need to destroy the lives of Peruvian farmers or the amazon rainforest, they grow right in your own backyard.
Radishes are one of the first cool weather vegetables to appear in gardens across the northern hemispere, but too often they are underappreciated.
Radishes are a part of the Brassica family, along with other vegetables that have been given a bit more attention, like kale and broccoli. Radishes have too long been used as garnishes, but deserve superfood status and to take centre stage. There are many different types of radishes, and can be found throughout the growing season in a range of colours, shapes and sizes.
Full of vitamin A carotenoids, vitamin C, folic acid, manganese, vitamin K and fibre, radishes are also a great source of glucosinolates, a phytochemical which may decrease the risk of certain cancers. The sulpher based chemicals found in radishes may promote bile production, helping to maintain a healthy liver and gallbladder, and improve digestion.
Try these quick marinated radishes on a sandwich or over a salad. Use any variety of radish.
½ lb radish (or a combination of radishes, cucumber, carrot and peppers.
2 teaspoons freshly grated ginger
3 Tbsp rice vinegar
Sweetener, to taste (up to 1 Tbsp)
Salt, to taste (up to 1 teaspoon)
Chives, to taste