Heather Rockwood is a food science junior and Mustang Daily food columnist.
Radishes are quick to grow, quick to prepare and even quicker to disappear off my plate. These root vegetables are members of the mustard family and although they resemble beets or turnips in appearance, they are quite distinct from other vegetables when it comes to flavor.
The radish originated in China thousands of years ago, but it really made its mark in Greece when it was named after the word meaning “fast appearing.” Like I mentioned before, these veggies are fast to sprout from underground, but even faster to disappear into the depths of my stomach.
Today, in America, these vegetables are most commonly produced in Florida and California — what a delight it is to be living in California, which produces so many of America’s delicious crop varieties. That being said, if you decide to go visit family in a less agriculturally-rich state anytime soon, don’t fret, because radishes are grown in almost every state in the U.S. — even the Big Apple. So, no matter where you go, you can get that radish fix I know you are all bound to have after trying just one of these little guys.
Speaking of little, radishes tend to be best when they are only about one inch in diameter, although some radishes have been known to reach almost 100 pounds. For the best flavor, the little guys really do win this battle. Larger radishes tend to become sponge-like in texture and thus lose some flavor and texture quality.
Radishes should be round, firm and free of cracks when you look to purchase them. If you can find roots with the leaves still attached, even better, but make sure they are crisp and green. When you get home you can cut the green leaves off the top, but don’t throw them away. The greens make for a perfect side — just quickly saute them with a little olive oil and garlic and you have an easy and nutritious side to pair with dinner in a matter of minutes.
Radishes have been held in high esteem for healing qualities by old housewives for ages. Many people have claimed radishes are capable of curing anything from coughing, digestion problems, liver health, to skin problems and even cancer. Although not all these may be true, there are some very real health benefits associated with consuming radishes regularly.
Radishes can help with digestion. Due to the diastase enzyme they contain, radishes can help break down large starch molecules into smaller maltose molecules that our bodies digest with greater ease. The vitamin C found in radishes helps prevent skin wrinkling as well as promote a healthy immune system in our bodies. As a member of the cruciferous group, the radish is connected to the many studies supporting that consumption of cruciferous vegetables aids in cancer prevention. Maybe the housewives of old were a little over zealous with the ultimate healing powers of radishes, but they certainly were onto something when praising these powerful little veggies for nutritive benefits.
The first week of classes is over and your schedule is finally not filled with crashing course after course. Now, you will frequently be in need of a quick break to refocus as spring fever consumes your mind. Remember how fast the radish can appear to provide you just the right snack to help you keep going and refocus even as the weather begins to trick you into thinking it is summer. Before you know it, the little radishes will disappear from your plate and you will be left surprised as your taste buds are left begging for more.
Baked Radish Chips
Ingredients:
10 to 15 radishes, thinly sliced
1 tsp. chili powder
½ tsp. garlic salt
½ tsp. smoked paprika
½ tsp. salt
1 Tbs. olive oil
Directions:
1. Steam sliced radishes in the microwave approximately 5 minutes
2. Mix with spices and oil in a small bowl
3. Bake at 350⁰F for 8 to 10 minutes, flip chips and bake additional 8 to 10 minutes
4. Enjoy!