It’s surprising what you can do with radishes

As I’ve said before I love gardening but I’ve had a disastrous start to my gardening year.

For some reason, I’m the target of a local fox-gang vendetta – they’ve made a concerted effort to dig everything up.

This is despite me using all kinds of natural deterrents.

Constant rain, saturated conditions and the cold have made things really slow.

And I’ve abandoned almost half of my crops to the elements or the animals!

However, yesterday I was delighted to dig up a handful of radishes.

Even though I could have kept them growing a little longer, so they were bigger, I desperately wanted SOMETHING from my cursed veggie patches.

These little beauties are a delight to me.

It hasn’t always been this way, though.

I remember my father constantly banging on about radishes when I was a kid, and I wondered what all the fuss was about.

They were weird translucent pale things that tasted of pepper, and I wasn’t keen at all.

Yuk!

But we all turn into our parents in the end (for better or for worse) and I am no exception.

So now, of course, I LOVE ‘EM.

It’s a shame that radishes are often ignored.

You don’t see much about them in articles about nutritional health, and I don’t often see them used by chefs in shows like The Great British Menu, or Masterchef.

But they are surprisingly versatile.
How to Cook With Radishes

You can toss them, sliced, into your favourite salads for a refreshing crunch. They pair well with leafy greens, cucumbers, tomatoes, and avocado.

Or use them to add a peppery taste to salsas and coleslaws.

You can roast radishes, too, which brings out their natural sweetness.

Simply cut them in half, toss with a bit of olive oil, salt, and pepper, and roast in the oven at 400°F (200°C) for 20-25 minutes until they are slightly caramelised.

Quick-pickled radishes are a good condiment for burgers when you have a barbeque (or you can add them to tacos and wraps). Simply slice them thinly and soak them in a mixture of vinegar, water, sugar, and salt for a few hours.

They also work as stir-fry vegetables for extra crunch and – this might be surprising – they make a great addition to soups.

Try sautéing radishes with onions and garlic, then blending with stock, cream, and fresh herbs.

They also blend well with fruits like apples, bananas, and berries in smoothies.

It’s not only about peppery flavours and crunchy textures. They also give you a powerful nutritional boost.
10 benefits to eating these unsung heroes of the garden:

Radishes are low in calories but high in essential nutrients like vitamin C, potassium, calcium, and various B vitamins.

They have a lot of benefits too…

  • Thanks to their high fibre, they support healthy digestion by adding bulk to your stool and promoting regular bowel movements.
  • They contain compounds like glucosinolate, myrosinase, and isothiocyanate, which have anti-cancer properties.
  • The potassium in radishes helps regulate blood pressure by relaxing blood vessels.
  • Radishes contain anthocyanins, which can help reduce inflammation and oxidative stress.
  • They help cleanse the liver and blood of toxins.
  • Nutrients in radishes like vitamin C, zinc, and phosphorus help maintain healthy skin.
  • They reduce congestion in the respiratory system
  • Their antibacterial properties help clear mucus and soothe sore throats.
  • Radishes help you feel full longer, reducing the likelihood of overeating.

So incorporating radishes into your diet can be really good for you.

Obviously, seasonal and local is best if you want the most from them in terms of nutrition.
Why there’s still time to grow your own

If you have a garden, there’s still time to grow radishes this year.

They can be sown throughout the summer and sometimes even into early autumn.

Different radish varieties have different growing times, with some maturing in as little as 3-4 weeks.

Ensure that your soil is free from stones as these can hinder the growth of the roots. Adding compost is a good idea, obviously.

Alas, they’re not the best for growing as seedlings indoors, so you need to plant them directly.

They good news is, they like lots of water, which means if the rains continue, they should be ok.

Radishes thrive in lots of bright sunshine, but they can tolerate partial shade too.

Anyway, if you’re lucky enough to have the space, give it a go!

Here’s to a crunchy summer.