The radish is an edible root vegetable of the family Brassicaceae that was domesticated in Asia in pre-Roman times. Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable with bite.
There are many kinds of Radishes varieties.
Cherry Belle Radish
When many of us think of radishes, the image that pops into our mind is of the Cherry Belle. Among the most widely grown and available radishes in the United States, the Cherry Belle is a round radish common in supermarkets and very popular with vegetable gardeners, due in large part to its extremely fast growing time – in some cases, as little as 23 days.
The aptly named Cherry Belle radish has a smooth, vibrantly bright cherry-red skin. Usually reaching between 1 and 3 inches in diameter, it is a relatively small to medium-size radish with a crisp, firm, snowy white flesh and a mild, slightly sweet flavor. The Cherry Belle is an ‘early’ radish that is usually available throughout the spring and summer months. Because of its mild flavor and relatively low acidity, it is widely used in green salads and as a garnish for cooked dishes. Not particularly well suited to cooking or steaming, the Cherry Belle is none-the-less a very sturdy vegetable, and can last for months after it is picked if stored in the crisper section of the refrigerator.
White Icicle Radish
Another very popular variety both with home growers and on supermarket shelves, White Icicles are also known as Lady Finger and White Italian radishes, and have been grown in Europe since the 1600s. White both inside and out, the White Icicle is a fairly quick-growing (about 27 days), elongated radish. Shaped somewhat like a carrot, White Icicles will normally grow to between 4 and 6 inches in length – although some gardeners and commercial growers will sometimes postpone harvesting for a week or two to get a larger vegetable. They also grow better than many radish varieties in hotter climates.
White Icicles have a tender, juicy flesh and a mild, slightly spicy flavor. Often used in various types of salads and relishes, this radish also stands up well to cooking, and is widely used in stir fry dishes. The White Icicle is also often roasted – which brings out its natural sugars and gives it a sweeter taste – and used in stews in some parts of the world.
French Breakfast Radish
Also known as the Flambeau, the French Breakfast radish was first introduced to the vegetable markets of Paris in the late 1870s; its name comes from the fact that vegetable dealers would often snack on them (after dipping them in salt and butter) in the morning hours. Quite popular throughout Europe and North America, this radish grows well in warmer climates and is widely cultivated commercially year-round throughout the Mediterranean region.
The French Breakfast radish will usually be an elongated, oblong shape (although they will also sometimes be round) and grow to between 2 and 4 inches in length. Normally white at the end and reddening as it reaches the tip, the white flesh has a very crisp texture and a mildly spicy flavor. Sometimes eaten whole on their own, particularly in parts of Europe, or served with cheese-based dips, these radishes are often used in hardier salads, pasta dishes, and soups. They are also sometimes lightly grilled or roasted, which gives them a distinctive nutty flavor.
Daikon Radish
Widely grown throughout Asia for centuries, and enjoying a moderately increasing popularity in the Western World in recent years, Daikons are a family of radishes which today are mostly cultivated in China, India, Japan, Korea and Southeast Asia. Varying in size and shape usually based on where they are grown (the Chinese White Daikon, for example, will sometimes grow to over a foot and a half long and 3 inches in diameter), Daikon radishes are most often an elongated radish that will range in color from white to deep purple.
Considered a ‘winter’ radish, Daikons tend to have a mild, slightly sweet flavor and a quite crunchy white or pinkish flesh. In China and Japan they are frequently used in stir fry dishes, spring and eggrolls, and sushi. In India, they are quite popular in curries (where their natural sweetness is used to offset some harsher spices), while in Korea they are often pickled and used in the making of kimchi. They are also sometimes used as an ingredient of certain types of coleslaws and salads.
Sparkler Radish
Believed to have originated in the Mediterranean in the late 17thcentury and also sometimes called the White Tip, the Sparkler is a small, firm, round radish very popular throughout Western Europe and the United States. Rarely growing to more than half an inch in diameter, the Sparkler will usually have a cherry-red or pinkish color that tapers to pure white as it nears the tip. Another quick-growing radish, the Sparkler has a firm, crisp white flesh with a sweet, earthy mild flavor. Excellent for use in salads and as garnishes, Sparkers are also eaten on their own with butter and salt in parts of Europe.
Watermelon Radish
Actually a type of Daikon radish that originated in China (where it is called the Shinrimei) the Watermelon radish has increased in popularity in the United States in the last few decades as much for its appearance as its taste. This aptly named radish resembles a watermelon in just about everything except its size. It has a white to greenish white skin and a beautiful, vibrant watermelon-pink or rose colored flesh. A round or slightly oblong radish, the Watermelon will often grow to over 3 inches in diameter and has a firm, crunchy flesh that is sweet with just a hint of peppery flavor. Widely used as a garnish, this radish also adds a unique flavor to salads and stands up to cooking well – particularly roasting.
Snowball Radish
Another radish that can trace its roots (so to speak) to the Mediterranean region, the Snowball has been popular in Europe – particularly France and Spain – for centuries. Also sometimes called the Snow Globe, the Snowball is a medium size round radish that will range from 1 to 3 inches in diameter. Both the skin and the very crisp flesh of this radish are pure white, and it has a particularly spicy, peppery taste. While not usually eaten on its own the Snowball is very popular in both cold and cooked dishes and salads where a little extra ‘zing’ is needed. While the Snowball does require a bit more attention when growing than some other radishes – particularly during harvest, as late harvest can result in the vegetable becoming too spicy – it is a fairly long-lasting radish, and should keep for several weeks when refrigerated uncut.
Black Spanish Radish
Cultivated in the Mediterranean and Southern Europe since the middle of the 15thcentury and quite possibly one of the first radishes to make its way to the New World, the Black Spanish is a round radish what will normally grow to between 3 and 4 inches in diameter. This radish has a black (hence the name) or very dark brown skin and a crisp white flesh with a quite hot and spicy flavor. Not usually used in salads, in large part due to its size the Black Spanish is often served as a cooked vegetable to accompany spicier meat dishes, used in soups, and sliced and served raw with creamy dips. The Black Spanish radish has also been used in traditional medicine for centuries. A particularly good source of potassium and magnesium, today it is often ground and used in some herbal supplements. Consumption of the leaves is believed to help detoxify the liver.
Purple Plum Radish
Cultivated since the mid-1700s, the Purple Plum is a relatively small round radish that will normally reach between 1 and 2 inches in diameter. Ranging from vibrant purple to a deep burgundy in color, the crisp flesh of the Purple Plum is white and has a fairly sharp, spicy flavor with a hint of sweetness. It is widely used as a garnish, and to bring color to green salads. It is also often used in salsas, relishes, and crudités. A very durable radish, the Purple Plum is easy to grow, does well in hotter climates, and is a favorite of home gardeners. It can be refrigerated and stored for longer than many other radishes without becoming spongy or losing its flavor.
Long Scarlet Radish
Also called the Cincinnati or Cincinnati Market radish, the Long Scarlet originated in the mid-19thcentury, probably in the central Ohio Valley. Having a not surprisingly deep red / scarlet coloration, this radish will normally grow to 6 or 7 inches in length, and has been very popular with home gardeners for well over a century. The flesh is a creamy white, quite tender, and has one of the sweetest flavors you are likely to find in a radish. Not widely commercially cultivated, you are most likely to find these radishes at farmers markets throughout the Midwestern United States and parts of Lower Canada.
Easter Egg Radish
Very popular in the United States particularly in the mid to late Spring, Easter Egg radishes are actually produced from a mix of different colored small radish seeds which are grown and harvested together, and sold (or presented) in bunches. Depending on the mix of seeds used, Easter Egg bunches will most often feature round white, pink, purple, red and mixed-shade radishes which will usually be between half and three-quarters of an inch in diameter. Most radish varieties used in these mixes will be mild and fairly sweet. Easter Eggs are very popular with home gardeners, and are particularly well suited to children’s gardens.
Zlata Radish
One of the most unique radishes you are likely to run across, the Zlata originated in Eastern Europe – most likely Poland – several centuries ago. Zlata (which means gold in Slovenian) radishes have a golden yellow skin and a bright white flesh with a crunchy texture and a spicy, slightly sweet flavor. A small round to oblong radish, they are still widely cultivated in Eastern and Central Europe, where they are used in salads, soups, and eaten by themselves with butter and salt. Although it is a durable radish and lasts quite well, unlike many radishes the older a Zlata gets the spicier it will become.
Purple Ninja Radish
One of the newest (if not the newest) members of the radish family, the Purple Ninja was developed at Bebe Farms in Santa Maria, California and released to the marketplace in 2015. A relatively short, elongated radish, the Purple Ninja has a firm lavender and white streaked flesh and a spicy flavor. Although too new to have made much of a wide market impact as yet, the unique coloration and sturdy flavor of this radish is likely to help it grow in popularity fairly quickly.
Horseradish Radish
Nope – even though it has radish in the name, is another root vegetable, and even comes from the same family of plants – the Horseradish is not a radish. A different genus of plant and vegetable altogether, the Horseradish probably originated in Western Asia, and has been mentioned in writings dating back to the 4thcentury BC. Belonging to theArmoraciagenus, the Horseradish has a very pungent, hot and spicy flavor, and is used primarily in garnishes, condiments, and as an addition to very spicy dishes – particularly in Asian and Eastern European cuisines. Providing a unique and – to some palates – quite delicious flavor all its own, the Horseradish is many things … but it ain’t a radish.
5 health benefits of radishes
Radishes are not well-studied for conventional medicinal use. Most studies have been done on animals, not humans. Even so, radishes have been used as a folk remedy for centuries.
They are used in Ayurveda and Traditional Chinese Medicine to treat many conditions such as fever, sore throat, bile disorders, and inflammation.
Radishes may offer these additional health benefits.
1. They won’t derail your healthy eating plan
A 1/2-cup serving of sliced radishes contains about 12 calories and virtually no fat, so they won’t sabotage your healthy diet. They are the perfect crunchy snack when the munchies strike.
Radishes are a good source of vitamin C. Just 1/2 cup offers about 14 percent of your recommended daily allowance. Vitamin C is an antioxidant that helps battle free radicals in your body and helps prevent cell damage caused by aging, an unhealthy lifestyle, and environmental toxins. Vitamin C also plays a key role in collagen production, which supports healthy skin and blood vessels.
Radishes contain small amounts of:
potassium
folate
riboflavin
niacin
vitamin B-6
vitamin K
calcium
magnesium
zinc
phosphorous
copper
manganese
sodium
2. Anticancer properties
Eating cruciferous vegetables like radishes may help prevent cancer. According to the Linus Pauling Institute, cruciferous vegetables contain compounds that are broken down into isothiocyanates when combined with water. Isothiocyanates help purge the body of cancer-causing substances and prevent tumor development.
A 2010 study found that radish root extract contained several types of isothiocyanates that caused cell death in some cancer cell lines.
3. Support a healthy digestive system
A 1/2-cup serving of radishes gives you 1 gram of fiber. Eating a couple servings each day helps you reach your daily fiber intake goal. Fiber helps prevent constipation by bulking up your stool to help waste move through your intestines. Fiber also may help you manage blood sugar levels, and has been linked to weight loss and lower cholesterol.
Radish leaves may be especially beneficial. Results of a 2008 study on rats fed a high-cholesterol diet suggest that radish leaves are a good source of fiber to help improve digestive function. This may be partially due to increased bile production.
A separate study showed that radish juice may help prevent gastric ulcers by protecting gastric tissue and strengthening the mucosal barrier. The mucosal barrier helps protect your stomach and intestines against unfriendly microorganisms and damaging toxins that may cause ulcers and inflammation.
4. Antifungal properties
Radishes are a natural antifungal. They contain the antifungal protein RsAFP2. One study found RsAFP2 caused cell death in Candida albicans, a common fungus normally found in humans. When Candida albicans overgrows, it may cause vaginal yeast infections, oral yeast infections (thrush), and invasive candidiasis.
An earlier study in mice showed that RsAFP2 was not only effective against Candida albicans, but also other Candida species to a lesser degree. RsAFP2 was not effective against Candida glabrata strains.
5. Help reduce zen effects
Zearalenone (zen) is a toxic fungus that invades many corn crops and animal feeds. It has been linked to reproductive problems in animals and humans, although the risk to humans is considered small.
According to a 2008 study, radish extract improved the antioxidant level in mice and can be considered a safe way to diminish or prevent zen effects.
6. Nutrition facts
Learn more about the nutritional value of eating raw radishes.
Calories - 12 calories
Protein - 0.35 g
Carbohydrates - 2.0 g
Dietary Fiber - 1 g
Potassium - 134.56 mg
Folate - 15.66 mcg
What are radishes?
Radishes are root vegetables from the Brassica family. Close relatives of the radish include:
broccoli
mustard greens
kale
cauliflower
cabbage
turnips
Radish bulbs, also called globes, come in many shapes and colors. The most popular radish variety in the United States is bright red and resembles a Ping-Pong ball with a small tail. Other varieties are white, purple, or black. They may be larger and oblong in shape.
Most radishes have a peppery taste, although some may be sweet. Lighter-colored varieties like the white, winter daikon radish have a milder taste.
Radishes become overly pungent if they are left in the ground too long or not eaten right away. Smaller radishes tend to have the best flavor and texture.
The Bottom Line
Radishes are good for you. They’re generally safe to eat, but don’t go overboard if you have thyroid problems.
Excessive amounts may interfere with thyroid hormone production. A study on rats found that chronic radish consumption increased the weight of the thyroid gland and decreased thyroid hormone levels.
This mimicked a hypoactive thyroid condition even after iodine supplementation. Since radishes may increase bile production, don’t eat them without your doctor’s approval if you have gallstones.
The next time you’re strolling through the produce section of your grocery store, don’t let radishes be an afterthought.
You may not be able to consume enough to fulfill your recommended intake of all nutrients, but adding a serving or two to your diet each day gives you a healthy dose of beneficial nutrients and disease-fighting compounds.
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