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| Title: | A Case for The Radish |
| Author: | Joni Groves |
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A Case for The Radish
They sit left behind on relish trays. They’re often by-passed in
grocery store refrigerator shelves. The poor radish has gotten a
bum rap.
There are at least five different varieties; but for now, I'll
spotlight the popular, red globe variety.
They are a great source of vitamin C and an excellent low
calorie snack (only 12 calories in a half cup of radishes).
Radishes are root vegetables that are classified in the cabbage
and mustard family, thus their strong taste.
Most people eat them raw, with a little salt.
If you’d like your radishes to be a little crispier and a little
less sharp in taste, put them in ice water for a couple hours
before you plan to eat them.
There are also a number of ways to cook them. Boil a half inch
of water, add the sliced radishes, and then cover and simmer
until tender, adding more water if necessary. Cook five to ten
minutes.
To microwave, place a half pound of sliced radishes in a
microwave safe dish with 1 tablespoon of water or broth. Cook
for approximately four minutes.
If the taste of raw radishes is a little too pungent for some,
try them steamed. Their bright red skin will turn pink when
steamed. The easiest way to steam them is to place whole
radishes in a vegetable steamer and cook over boiling water
until barely tender. Cook approximately eight to twelve minutes.
Another way to prepare the red radish, is to stir fry them.
Sliced radishes combine well with other vegetables and meat in
stir-fries. Don’t over cook them or they’ll become mushy. Cook
approximately three to five minutes.
Radishes were first cultivated thousands of years ago in China,
then in Egypt and Greece. In Greece they were so highly regarded
that gold replicas were made. (Now that’s some serious radish
lovers!)
So the next time you walk past radishes in the grocery store or
at the market, back track a few steps and pick up a bunch or
two.
Or better yet, plant some in your garden next year. Radishes are
one of the very first vegetables ready for harvest in the
spring. They will in turn, ready your soil for other veggies!
Give these little guys a chance again.
About the author:
Joni Groves, CCBW - Fine Gifts and Home Decor
http://www.locoweedproductions.com Loco's Launch Pad to a
Mini-mall of Great Stuff! OR - take the easy route:
http://www.igoloco.com
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