Radishes

Radishes belong to the mustard family (Cruciferae), which explains their sharp taste, and they are related to broccoli as well as watercress. We think of the radish in basic red, but it can be found in white, black, purple, rose and even lavender.

We seldom think of a simple radish as a source of nutrition. A close look reveals that it is largely made up of water (more than 90 percent) yet contains as much potassium as bananas and about half the ascorbic acid of oranges. Radishes are also an excellent source of vitamin C and folate and a good source of magnesium.

Radishes can be found both trimmed and with their greens still attached. Buy firm, compact radishes (softer ones indicate a pithy interior). If the leaves are still attached, they should be fresh and bright green. Discard the leaves, place radish roots in a plastic bag and store in the refrigerator for up to a week.







RADISH - Raphanus sativus
Considered good appetite stimulators, radishes actually have very little food value. But they do add tang, texture, color and crunch to meals. Mentioned by Chinese philosopher Confucius back in 479 BC, radishes probably originated in China but are so ancient that their original ancestor is not known. The ancient Greeks ate radishes as well as turnips and beets. They were said to make vegetable sacrifices to the gods, carrying radishes on gold platters. These days artists carve the long radishes of Oaxaca, Mexico into elaborate sculptures for La Noche de los Rabanos, the night of the radishes. The long white Japanese radish or daikon is often pickled and eaten after the rice portion of the meal. Pickled daikon is said to be the number one pickled vegetable in Japan.





RADISH TOP SOUP


SUBMITTED BY: LAURA NASON  

"This is an easy recipe that uses an unlikely part of a vegetable we love to eat. It's thick and rich, and so hearty. I recommend eating it with a loaf of crusty bread!"


INGREDIENTS

   * 2 tablespoons butter
   * 1 large onion, diced
   * 2 medium potatoes, sliced
   * 4 cups raw radish greens
   * 4 cups chicken broth
   * 1/3 cup heavy cream
   * 5 radishes, sliced






DIRECTIONS

  1. Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until tender. Mix in the potatoes and radish greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.
  2. Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth.
  3. Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. Serve with radish slices

Thank you for sharing.  Well, that explains it.  I don't enjoy radishes and I don't like mustard.  
I appreciate your sharing all of this!!

[quote="tourbi"]Thank you for sharing.  Well, that explains it.  I don't enjoy radishes and I don't like mustard.  
I appreciate your sharing all of this!! [img]http://www.smileycons.com/img/summer/08.gif[/img][/quote]


WHAT? I simply love those two gifts from Nature and cannot live without :-(

Did I mention onions and garlic that keep my heart strong and clean? And Bihari Longia/Nettarhatia mirchis (extremely hot pepper!!)!

And I absolutely love icecreme and cheesecake and I am dying to taste again those sweet-creme filled crisp pastries I used to eat when I was a child growing in India: those were called cream-rolls. It has been nearly 45 years since I tasted one of those :-(/

dear ranjan anna and dear tourbi,

                            thanks for sharing your tastes, i would like to suggest my friend tourbi to go for tasting radish , iam sure she can enjoy it , if   she  finds tasty radish dishes


we always have some pre assumptions regarding vegetables, that one item doesnt suit me, only our mentality prevents us from taking such vegetables, i saw many chidren running away from bitter guard , at the same time , i have made sweety bitter guard recipes  and made those children love the bitter guarda thro my preparations, i have more fans to my bitter guard curry and bitter guard saambar, which we call pagar kai pittlai, south indians know what it is . and this is fine vegetable which can prevent the dieseas of diabetics, so we see ayurvedic medicnes with the content of bitter  guard, playing prominent cure in diabetics, at the same time one should be cautious , those undergoing homeopathic medicnes should never touch bitter guard , because it acts antidote to the original medicine and proves fatal , this is from my personal observations , which i saw from patients under the treatement of homeopathy.

                           Dear ranjanna i do find your nostalgic feelings towards your native land,  i too want to share mine ,  i too cant forget those mustard seeds grown   in lovely fields waving their lovely heads to the winds while traveling  in coramandal  coastal regions during 1989-92   from patna to chennai via calcuta, the fragrance of mustard oil, but one thing being a south indian i could enjoy all north indian dishes  made with  sunflower oil and i dislike mustard oil taste and smell ,   but i love the people, still i have  friends in those regions. , and cant forget my Bihari , bengali friends who taught me the preparations of allo paratha , mooli paratha and the lovely suka roti , because of them i could get more fans for my roti preparations and all my south indian friends comes to my house to enjoy north indian khaana , in my family i am the first person to introduce roties to the entire family , now many turned to the fans of north indian preparation in my family and friends circle.

                    Ranjanaana , i wish to tell u onething here , u may have liking towards icecreams, but u may be avoiding them to keep u fit , taking  one scoup natural ice cream preparations will increae your digestive  ability , so dont avoid them fully , take little icecrams after full  meals, i know bengalies take rasogullas after ur food, to keep the digestive organ in tact , knowing the impotance of sweet at the end of meals i also started tasting some sweets , but too mush is always harmfull i know.

     I wish i should invite my friend tourbi and anna to my house   in  LA  to show my cooking abilities .

with love
prasanna