Radishes are a vitamin-rich root vegetable that ripens here in the summer. They are excellent for colorful salads, as a topping for bread, and are very popular for garnishing cold platters. Radishes have a sharp taste, which can be softened with a little salt.
It is interesting that when the summer is hotter, the radishes also taste sharper than when it is cooler and rainy. Radishes are not just red and round. There are many different varieties, such as the white, cone-shaped ones called icicle radishes. There are also yellow, pink, or purple ones, but the inside of the radish is always snow-white.
Recognizing freshness in radishes
You can tell if a radish is fresh by its leaves. If the foliage is yellowed or wilted, the radishes are older. The radish itself should be firm and have no cracks. It is best to do a pressure test; if the radish gives way, it is already older.
Keeping radishes or daikon fresh
Radishes and daikon stay fresh longer if you place them in a container with water, greens-side down. Alternatively, cut off the leaves – about a finger's width above the bulb – and place them in a bowl. Cover this with a damp cloth and store it in the refrigerator.
I store radishes in a fresh-keeping container for vegetables, e.g., from Tupperware; here they really last for up to a week. It is really worth purchasing such a fresh-keeping container for vegetables; I speak from experience.
Read also:Â Recipe for a vegetable owl
Photo by Sabine, meinhaushalt.at
