Radishes: Curiosities, properties and how to cook them
Radishes are very low in calories and very rich in water
they contain mineral salts including potassium, calcium and iron
and vitamins including vitamin C and B9 (folate).
Belonging to the Cruciferae family they are rich
of compounds similar to sulforaphane with characteristics
anticancer. They likewise contain molecules
goitrogens not recommended in case of health problems
thyroid because they interfere with the metabolism of the
iodine. They have liver cleansing properties, try them
grated in salad, or centrifuged together with
other vegetables. Their edible leaves are rich in
folates and can be used to prepare
tasty omelettes . | their seeds put to germinate give
an extra boost to your dishes both in taste and
How to store them and how to cook them
They are mainly cooked raw in salads , they are used
for dips, in sandwiches, to decorate dishes
gourmet or to prepare fun dishes for children .
Also try them roasted in a pan, cooked in the oven or in the oven
microwave, or in risotto.
With fresh radish leaves you can prepare the
pesto or omelette.
Buy and keep
Choose small, firm radishes with loose leaves
withered, of a beautiful lively color and without spots. The
larger specimens can be woody.
Its leaves, however, only last a few
days and we recommend eating them before they go limp.