Per 8oz - this year we are trying out many different coloured specialty or also know as winter radishes. They are wonderful for storing and all belong to the daikon family with leaves that are edible, very similar to mustard greens. The radishes can be eaten with or without the skin. Whole winter radishes will keep two - three weeks stored in a plastic bag in the refrigerator.

Dakion radishes are fabulous winter storage vegetable that we grow every year here at our market garden. The flavour is less earthy, the texture more dense and less watery compared to spring radishes. There’re a great addition to many dishes and come with high list of health benefits. Daikon radishes come in loads of different colours, this week let’s deep dive into our lime green and white variety know as Green Meat, Luobo or Qingluobo.

These beauties are descendants of ancient radish varieties native to the Mediterranean and coastal regions along the Black Sea. Radish plants were introduced to Asia through trade routes and were thought to have been planted in China sometime around 500 BCE. 

When eaten raw, the roots have a mild, subtly sweet, earthy, and lightly peppery flavour. In Japan, there is a belief that the top of the radish near the leaves is the mildest and firmest. The middle portion is softer and sweet, and the tip is the most tender but also the strongest in flavour, exhibiting peppery notes.

When utilized raw, the roots have a crisp, succulent texture and are popularly served fresh to showcase their vibrant green colouring. The roots can be eaten with your favourite dip, added to salads, or served on appetizer platters. They can be grated in coleslaws or used as an edible garnish. They work great sliced thin in sandwiches, wraps or on tacos. Boil, roast or fry them to develop a softer, potato-like consistency and sweeter or neutral flavouring. The radishes can also be pickled or fermented in kimchi. 

Anthony William in his one of his books in the Medical Medium series called Life Changing Foods, he states that, 

“Radishes are an immune- system replenisher. The sulphur in radishes repels any type of pathogen and acts as a wormicide to kill off intestinal worms and other parasites. The oreganosufides in radishes also keep arteries and veins clean, creating a protective barrier in blood vessels so plaque doesn’t adhere to their linings. Radishes are incredible heart food, excellent for helping to prevent heart disease and other cardiovascular issues in part by increasing good cholesterol and lowing bad cholesterol. Meanwhile, the skin of the radish repels virtually every type of cancer. We can’t forget that radishes are very restorative for the kidney, liver, pancreas, and spine.”