Farm Facts: Radishes

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Radishes are known for their zesty, often spicy flavor when raw or their earthy, sweet taste when cooked. Either way you slice it, this veggie has a rad flavor perfect for an array of dishes. Plus, it is good for you. Check out these fun facts about radishes.

• Radishes are part of the Brassica vegetable family, which also includes cabbage and broccoli.
• Approximately 2,500 years ago, radishes were used for food and medicinal purposes in ancient Greece and Rome.
• The zesty, often spicy taste of the radish is caused by enzymes also found in horseradish, mustard and wasabi.
• You can eat radishes raw or cooked.
• Cooking generally dulls the pungent flavor bringing out an earthy, sweet taste.
• In Indiana, radishes are available in April and May, then in September and October.
• Radishes planted in the spring are ready to harvest three to four weeks after planting, while winter radishes planted in late summer take about eight weeks to mature.
• In northern Indiana, it’s best to plant winter radishes in July, but in southern Indiana, you should plant in August.
• For storage, it’s best to remove the greens and keep them refrigerated in a container.
• You can eat the radish greens as well – either raw or cooked.
• Comprising chemical compounds including glucosinolate and isothiocyanate, radishes can help regulate blood sugar levels

Sources: Farm Flavor, Purdue University Extension, WebMD

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See more: Farm Facts: Asparagus