Root for Radishes during May’s Harvest of the Month! Radishes originated in China thousands of years ago. They were also an important food of ancient Egypt, Greece, and Rome. Radishes are a type of root vegetable. “Radish” comes from the Latin word “radix” meaning “root.” The most well-known variety of Radish is the Red Globe. This Radish is small (1-4 inches) and has red and white coloring. It is commonly eaten whole or sliced on salads. But there are many other varieties of Radishes grown in the United States such as Daikon, Watermelon or Beauty Heart, Black Spanish, and French Breakfast.
Radishes have 3 key nutrients. The first is Vitamin C which helps wounds heal, and is important for the immune system. It is also an antioxidant, which protects our cells from damage. Radishes also have Potassium which helps maintain normal blood pressure. They are also a great source of fiber! Fiber keeps digestion running smoothly.
Try adding cubed Daikon radish to a pot roast or a pan of roasted vegetables. You can sprinkle sliced fresh Radish on soup, stew, or posole. Or, eat raw Radishes with plain yogurt or ricotta cheese dip. Try a variety of different Radishes and have fun exploring each Radish with your five senses! Try to predict what color each one will be inside. How does each variety of Radish smell, feel and taste? Does each one crunch when you bite into it? Fresh, small, red radishes grown in Wisconsin are available from May through June. Root for Radishes during May’s Harvest of the Month!
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