Simple Pleasures: Radishes
Jan 21st, 2008 | By Hank Shaw | Category: The Garden | Comments | 6 Comments |
Radishes are an unloved little vegetable. Raised by children for school projects because they have large seeds and grow quickly, few adults eat radishes anymore. Most are relegated to a sad corner in the all-you-can-eat salad bar of the sort of restaurants I do not eat in. It doesn’t have to be that way.
For one, radishes come in scores of varieties beyond the red orb. Mine are a bluish German variety traditionally eaten as an accompaniment with beer. But I like the Spanish black ones and especially the skinny French ones with pink tops and white bottoms equally well. They are pretty and not terribly sharp.
And it’s that fierce, mustardy whack that frightens most people away from radishes. That’s why I eat them only in winter and early spring; warm weather makes the root sharp and irritable, much the way heat ruins dandelions and arugula. I like this spiciness, but tame it with either one of two things: Cool, sweet European-style butter, or good olive oil, depending on my mood. Either way, top the radishes with your best salt. I use fleur de sel.
Aww. You make the radish sound so sad, poor thing. I love radish. Just good olive oil and salt for me
I like to use radishes in my salads in the winter months, because I like the color it brings along with texture and flavor. It makes the lack of tomatoes less painful!
Also, try roasting them along with other root veggies–they are good that way, dressed with olive oil salt and pepper.
radishes! we love ‘em. All sorts. Including the mighty daikon. Grated daikon with fried foods helps you digest the oil better, so whenever that Fry Daddy makes an appearance, be sure to bring along the daikon.
You know, I have never brought home the Mighty Daikon. I guess mostly because I do European food and I associate the daikon with Asia. I do like it grated with carrots in those yummy Vietnamese salads, tho’
Loo is right. The radish was invented to cleanse the palate and the liver. No matter what radish: daikon, pink,purple or red. Mark makes an especially great salad of julienned radish and Granny Smith apple with a tiny bit of olive oil and salt. A true intercourse tidbit. (did I just say that?)
I love radishes and your post makes me long for French radishes, good butter, and rustic bread. Fabulous. You have a terrific blog.