Ripe and ready radishes

Deliciously crisp ruby red radishes are abundantly available this time of year. There is just nothing like the first fresh veggies grown in the spring.

Radishes are easy to grow on your own or readily available at the local farmers’ markets. They are also in some grocery stores but be sure to check the package to ensure they are grown locally.

Radishes are an edible root vegetable that are part of the Brassica family. They possibly originated in mainland China centuries ago and today there are many varieties found in a wide number of cuisines around the world.

Although they contain more then 80 per cent water, nutritionally they pack a powerhouse of micronutrients such as manganese and copper as well as vitamin C, folate and the all important fibre.

Like other cruciferous veggies in the Brassica family, ra dishes have a ni so thiocyanate antioxidant compound call edsulfo rap ha ne. Some studies have shown that this antioxidant prevents prostate, breast, colon and ovarian cancer by inhibiting the growth of cancer cells as well as destroying some of these cells. This isothiocyanate compound in radishes is also what gives them their unique “sharp” flavour that varies in each variety. Some are very mild and sweet while others are very hot.

They also have phytochemicals like indoles that help to detoxify the body. The beta-carotene in radishes is an antioxidant that helps absorb free radicals that can cause cancer.

If you’ve never given these little gems a try I hope all these nutrition benefits will open up your mind and your mouth to try a taste.

I love them in salads, as garnishes, with hummus or just on their own. They are super convenient to grab as a quick snack on the go or give them a try in this light and crunchy recipe.