As the winter chill slowly comes to an end, spring is now approaching as a time to indulge in delicate, light produce. Two of our favorites during this new season are versatile root vegetables: radishes and turnips. They are some of the earliest garden vegetables and are among the easiest to grow. Their place in the culinary world vary from region to region but are essential accouterments to many cuisines across the globe. Their fast-growing nature, long shelf life, and ability to grow in a wide range of temperatures has made them an indispensable vegetable in many cultures. To extend the shelf life of these vegetables, you can pickle them, which is something people have been doing for centuries. Celebrate the season with us as we shine a light on these small but mighty roots.
Hakurei Baby Turnip
Tiny, tender and tasty, hakurei turnips offer a slightly sweet taste renowned for having a distinguished flavor. Very young with attached bright colored greens, this white fleshed turnip has thin white skin and a globe-like shape. Turnips in general have been around for centuries, however this Japanese variety was recently developed in the 1950’s when the country was suffering from severe food shortages due to World War II. This turnip root is a great source of complex carbohydrates while the edible greens are rich in minerals and vitamins such as A and C. Each baby turnip contains about 17 calories for a guilt-free addition to any salad, stir fry, or crudités platter. To store at home, remove the greens and keep separate for up to four days. Place the mini turnips in a bag and refrigerate for up to about a week.
Tokyo Turnip
Tokyo turnips are a mild, juicy variety of turnips that are delicate yet crunchy with a distinct sweetness that is unlike other turnips. They are tender, mildly peppery and have a taste that resembles a cross between a radish and a turnip. Tokyo turnips are a good source of vitamin C as well as fiber, with a very low calorie amount. The skin does not require peeling, only a quick scrub under water. Sliced and sautéed, diced and roasted, shredded raw into a salad, or boiled and added to soups and stews, these turnips at are quite versatile! The greens are even more rich in nutrients compared to the root contributing high levels of vitamins A, B, C, and K as well as folate, calcium, and manganese. Store both greens and turnip roots in a moist towel or a bag in the refrigerator for up to a week.
Red Radish
Red radishes, also known as table radishes, have roots that are small, scarlet globes with a crisp and peppery white flesh. The red radish is very common in the United States and is grown mainly for its root. The radish also produces green leaves that have the texture of watercress with a great mustard-like flavor as well. This variety of radish is very versatile and is commonly used both cooked and raw. Sliced thinly, they add spice and a refreshing crispness to salads, tacos, and ceviche. They can also be roasted, braised, grilled and even pickled! Red radishes contain vitamin C, folate, fiber and potassium as well as active enzyme amylase that is known to aid in digestion by helping break down complex carbohydrates. Trim off the greens and store the radishes dry and refrigerated for up to one to two weeks.
Purple Ninja Radish
Purple ninja radishes have an oblong, torpedo shape coming to a thin tip with vibrant purple exterior skin. Even more vibrant than their distinguishable skin, the flesh is a stunning burst of lavender to deep violet. This radish offers a crisp bite and slightly spicy flavor. Sliced thinly, the root can be used to add an eye-catching, spicy bite to sandwiches, crudités, salads, and ceviche. Purple ninja radishes, when eaten raw, provide a great source of vitamin C. Additionally, they contain flavonoids and the antioxidant sulforaphane that help regulate cellular activity and fight off free radicals that cause oxidative stress to your body. The leafy greens can be used in lieu of other greens such as chard or kale and added to soups and sautés. To store, keep deep violet radishes dry and refrigerated for up to one to two weeks.
French Breakfast Radish
Considered a gorgeously gourmet radish, the french breakfast radish can be recognized by its oblong shape and its red to white cascading shades of color. This unique baby radish is typically seen in its raw form, sliced ever so thinly for a crisp bite and mildly spicy addition of flavor. French breakfast radishes are as visually enticing as they are nutritious, contributing valuable B-vitamins, folate, potassium, vitamin K, zinc, magnesium, sodium, manganese, calcium, and phosphorous. Trim off the stems and place the radishes in a bag. These will keep well refrigerated for up to about a week.
Daikon Radish
This super-sized, versatile radish is a staple in Japan, where daikon roots and greens appear in diverse ways on almost every restaurant menu: pickled, stir-fried, fermented, boiled, grated, battered, fried, roasted, steamed, and raw. The daikon radish is low in calories but high in important micronutrients like vitamin C, copper and folate. Fresh daikon can be grated or sliced and added to salads and side dishes. They are typically available at well-stocked groceries, Asian markets, and farmers’ markets. Choose firm daikon with smooth white skin and bright green, unwilted greens. Refrigerate the root and greens in separate bags for up to 4 days.
Watermelon Radish
Watermelon radish, named for its lime green skin and fuchsia flesh, is quite peppery and densely textured. It’s a perfect match for slices of sweet, juicy fruit or as a vessel for your favorite dip. This colorful vegetable is a good source of phytochemicals and antioxidants which help protect cells by removing free radicals before they cause damage. Adding the beautiful watermelon radish to your meals will boost your intake of vitamins and minerals, as they are rich in phosphorus, potassium, magnesium, calcium, vitamin A and vitamin C. Choose firm radishes with lime green skin to enjoy the watermelon effect when cut open. Wrap in a damp paper towel and refrigerate in a bag for up to 5 days.
Radishes and turnips vary in shape and size and are available in dozens of colorful varieties, each worthy of making it to your plate. Beyond a good wash, most are ready to eat with no peeling required. Many cultures have these root vegetables at the center of their cuisines, not only because they taste great, but they are also good for your body. Radishes and turnips are naturally nutritious, good for digestion, and there’s always plenty of them in the market to choose from — just remember not to toss the greens!
As the winter chill slowly comes to an end, spring is now approaching as a time to indulge in delicate, light produce. Two of our favorites during this new season are versatile root vegetables: radishes and turnips. They are some of the earliest garden vegetables and are among the easiest to grow. Their place in the culinary world vary from region to region but are essential accouterments to many cuisines across the globe. Their fast-growing nature, long shelf life, and ability to grow in a wide range of temperatures has made them an indispensable vegetable in many cultures. To extend the shelf life of these vegetables, you can pickle them, which is something people have been doing for centuries. Celebrate the season with us as we shine a light on these small but mighty roots.
Hakurei Baby Turnip
Tiny, tender and tasty, hakurei turnips offer a slightly sweet taste renowned for having a distinguished flavor. Very young with attached bright colored greens, this white fleshed turnip has thin white skin and a globe-like shape. Turnips in general have been around for centuries, however this Japanese variety was recently developed in the 1950’s when the country was suffering from severe food shortages due to World War II. This turnip root is a great source of complex carbohydrates while the edible greens are rich in minerals and vitamins such as A and C. Each baby turnip contains about 17 calories for a guilt-free addition to any salad, stir fry, or crudités platter. To store at home, remove the greens and keep separate for up to four days. Place the mini turnips in a bag and refrigerate for up to about a week.
Tokyo Turnip
Tokyo turnips are a mild, juicy variety of turnips that are delicate yet crunchy with a distinct sweetness that is unlike other turnips. They are tender, mildly peppery and have a taste that resembles a cross between a radish and a turnip. Tokyo turnips are a good source of vitamin C as well as fiber, with a very low calorie amount. The skin does not require peeling, only a quick scrub under water. Sliced and sautéed, diced and roasted, shredded raw into a salad, or boiled and added to soups and stews, these turnips at are quite versatile! The greens are even more rich in nutrients compared to the root contributing high levels of vitamins A, B, C, and K as well as folate, calcium, and manganese. Store both greens and turnip roots in a moist towel or a bag in the refrigerator for up to a week.
Red Radish
Red radishes, also known as table radishes, have roots that are small, scarlet globes with a crisp and peppery white flesh. The red radish is very common in the United States and is grown mainly for its root. The radish also produces green leaves that have the texture of watercress with a great mustard-like flavor as well. This variety of radish is very versatile and is commonly used both cooked and raw. Sliced thinly, they add spice and a refreshing crispness to salads, tacos, and ceviche. They can also be roasted, braised, grilled and even pickled! Red radishes contain vitamin C, folate, fiber and potassium as well as active enzyme amylase that is known to aid in digestion by helping break down complex carbohydrates. Trim off the greens and store the radishes dry and refrigerated for up to one to two weeks.
Purple Ninja Radish
Purple ninja radishes have an oblong, torpedo shape coming to a thin tip with vibrant purple exterior skin. Even more vibrant than their distinguishable skin, the flesh is a stunning burst of lavender to deep violet. This radish offers a crisp bite and slightly spicy flavor. Sliced thinly, the root can be used to add an eye-catching, spicy bite to sandwiches, crudités, salads, and ceviche. Purple ninja radishes, when eaten raw, provide a great source of vitamin C. Additionally, they contain flavonoids and the antioxidant sulforaphane that help regulate cellular activity and fight off free radicals that cause oxidative stress to your body. The leafy greens can be used in lieu of other greens such as chard or kale and added to soups and sautés. To store, keep deep violet radishes dry and refrigerated for up to one to two weeks.
French Breakfast Radish
Considered a gorgeously gourmet radish, the french breakfast radish can be recognized by its oblong shape and its red to white cascading shades of color. This unique baby radish is typically seen in its raw form, sliced ever so thinly for a crisp bite and mildly spicy addition of flavor. French breakfast radishes are as visually enticing as they are nutritious, contributing valuable B-vitamins, folate, potassium, vitamin K, zinc, magnesium, sodium, manganese, calcium, and phosphorous. Trim off the stems and place the radishes in a bag. These will keep well refrigerated for up to about a week.
Daikon Radish
This super-sized, versatile radish is a staple in Japan, where daikon roots and greens appear in diverse ways on almost every restaurant menu: pickled, stir-fried, fermented, boiled, grated, battered, fried, roasted, steamed, and raw. The daikon radish is low in calories but high in important micronutrients like vitamin C, copper and folate. Fresh daikon can be grated or sliced and added to salads and side dishes. They are typically available at well-stocked groceries, Asian markets, and farmers’ markets. Choose firm daikon with smooth white skin and bright green, unwilted greens. Refrigerate the root and greens in separate bags for up to 4 days.
Watermelon Radish
Watermelon radish, named for its lime green skin and fuchsia flesh, is quite peppery and densely textured. It’s a perfect match for slices of sweet, juicy fruit or as a vessel for your favorite dip. This colorful vegetable is a good source of phytochemicals and antioxidants which help protect cells by removing free radicals before they cause damage. Adding the beautiful watermelon radish to your meals will boost your intake of vitamins and minerals, as they are rich in phosphorus, potassium, magnesium, calcium, vitamin A and vitamin C. Choose firm radishes with lime green skin to enjoy the watermelon effect when cut open. Wrap in a damp paper towel and refrigerate in a bag for up to 5 days.
Radishes and turnips vary in shape and size and are available in dozens of colorful varieties, each worthy of making it to your plate. Beyond a good wash, most are ready to eat with no peeling required. Many cultures have these root vegetables at the center of their cuisines, not only because they taste great, but they are also good for your body. Radishes and turnips are naturally nutritious, good for digestion, and there’s always plenty of them in the market to choose from — just remember not to toss the greens!
