The radish, the most hit-or-miss veggie in town; some people love it and some people hate it - there seems to be no soft grey middle ground. Love ‘em or hate ‘em you should definitely be eating more of ‘em.
This root crop can have a pungent or sweet taste, but most importantly its packed with nutritional goodness, namely Vitamin C. As well as being an immune booster, Vitamin C helps lower hypertension, treat cataracts and maintain the elasticity of the skin, not to mention it helps in the absorption of Iron and a lack of Vitamin C can cause anemia (iron deficiency). Radishes also have a very low Glycemic Index, making them a great option for anyone with diabetes.
Radishes can be white, red, purple or black, and in terms of shape, it can be long and carrot-like or round, whatever the shape or size every part of a radish plant is edible from the leaves to the stem and of course fleshy root. They can be eaten raw or cooked and taste equally yummy when pickled.
Hot or cold, try this Sautéed Radish recipe to add that signature radish zing to your meal.
Cut radish roots into small cubes (cutting them in half, then cutting the halves in half again).
Heat butter in a skillet over low heat; arrange radishes, cut side-down, in melted butter/hot oil. Sprinkle with a pinch of salt and pepper.
Cook, stirring occasionally, until radishes are browned and softened, about 10 minutes.
Add more salt and pepper to taste.