Whatever you thought about radishes...think again!

Growing up, I was never really a radish fan. I thought they were just too spicy and pungent to eat, unless they were sliced very thinly or diced very fine. Plus, the only time they showed up on my plate was with a salad.

When I started gardening, I was hesitant to grow them because I didn't think I would eat enough of them to make it worth the effort. One spring, I planted them anyway, because a friend gave me some extra seeds. Come harvest time, I had to get creative with new ways to use this vegetable.

Until that spring, I had never been served a radish that wasn't raw. Have you? Well, I applied heat to these little guys, and found out that by steaming, sauteing, stir frying, braising, grilling, roasting, boiling...radishes are awesome. A little bit of heat takes out the intensity and leaves you with something that you can shovel into your mouth a lot easier.

Growing Radishes
They are, in my experience, the easiest and fastest vegetable to grow, hands down! Sow them directly into the garden (or in pots!) from early fall to late spring and you can have radishes year round. The best part? They take 20-30 days from sow to harvest. They grow through our Central Texas winters and have few pests.

Follow seed packet directions for spacing and planting depth. Make sure you keep the soil moist until the seeds sprout. Since radishes grow so fast and take up little room, they are great to sow in random spots in your garden that haven't filled in yet. For example, if you have a slower growing row of transplants, such as kale, Brussels sprouts, tomatoes, etc, just plant a few radishes in between. They will be ready to pick before the transplants grow bigger and fill out your garden. Stagger your plantings throughout the growing season (plant a few seeds every 2-3 weeks) so that you have a constant supply without letting them over mature in the garden (that's when their quality starts to deteriorate).

If you find yourself planting them as temperatures approach 80 degrees, make sure you provide some shade. Pick them before they get too big...wash them and place in a plastic bag, and they will store for a few weeks in the fridge.

My favorite varieties are Cherry Belle, Watermelon, Easter Egg, and French Breakfast.
Watermelon radishes have a striking red flesh and white skin:

Cooking with Radishes
Radishes are a great source of Vitamin C, folic acid, and potassium. Studies have shown that they are good for regulating blood pressure and improving digestion. They are a member of the brassica family (like cabbage, Brussels sprouts, and broccoli), and many studies out there support eating more brassicas due to their cancer fighting agents.

Here are a few ideas to get you started. I will be posting more recipes later on that use radishes in a combination with other in-season veggies.

• Salsas: when making pico de gallo or salsa, add a few diced radishes in the mix.
• Stir fries: give them anywhere from 2-5 minutes to cook, depending on the bite and firmness you are looking for. You can even toss the leafy tops in!
• Simple saute: melt a tablespoon of butter, add sliced radishes and cook for 4-5 minutes. Add some minced garlic in the last 2 minutes of cooking, or any fresh herbs you may have on hand. Thyme, rosemary, and tarragon all work well. Get creative!
• Roasting: Toss sliced radishes with olive oil, salt, and balsamic vinegar. Roast at 400 for 15 minutes. Experiment with other flavors, like soy sauce and ginger instead of the balsamic/olive oil combination.
• Grated: Try grating them and adding them to a sandwich or salad, or coleslaw.

Get as creative as you want! The more experimenting, the more you are able to use this cheap, healthy, and easy-to-grow vegetable in your day-to-day cooking.

Haven't planted radishes yet? Plant them now through late spring and you'll fall in love :)