In praise of the Radish



 The humble radish is widely available in any grocery store, where it is sometimes sold along with its edible green leaves. 

Though it's flavor is described elsewhere as "pungent," that may be an unfair description. It's flavor is like mild watercress. It's texture is firm, crunchy, watery, like raw carrot. As you chew it, you will get a mild, wasabi or horseradish-like aroma but without the eye watering kick. Indeed, they are a related species. And that striking color, which no camera can do justice, is due to anthocyanins, a type of flavonoid which may have several important health benefits.

What's not to like about this fresh, colorful member of the mustard family? 


At less than one calorie per radish, you'll get these flavonoids along with a modest but broad range of vitamins and minerals in a very inexpensive package. Like most brassicas, they will stay fresh for an extraordinary amount of time in the vegetable drawer of your refrigerator.

Here is a simple recipe for radish that will amplify its own natural flavor. This will make a small tapas-sized portion for one or two persons.

-3 Red radishes, green tops and root stem removed, sliced on a mandolin. 
-A pinch of whole mustard seeds. 
-A tablespoon of apple cider vinegar or real sherry vinegar (vinagre de Jerez D. O. P.)
Good salt (kosher salt, maldon flake salt, Himalayan salt). 

Soak the mustard seeds in the vinegar for 15 to 30 minutes, strain the vinegar and discard the seeds (or use them for something else). 

Soak the mustard seeds in the vinegar. 


Sprinkle the vinegar on the radishes. You don't need to use all of it, just moisten the radishes with it. Then sprinkle salt to your taste on the radishes using your hands. Don't oversalt, but don't be shy. Radishes like salt. Taste it, then correct for salt and vinegar to your taste. If you accidentally oversalt, just rinse the radishes off and repeat. This is a great recipe to practice salting instinctively with your fingers (a valuable skill). 

Serve immediately while the radishes are crisp. The beauty of this recipe lies in its simplicity and that since radish and mustard are related, you are compounding the flavor, bringing all of the radish's elements to the fore. You may even call it pungent now, but it's pungent in the best way. Maybe someday radish will become the next cauliflower.


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