There
are two types of radishes – spring & winter. Both are high in
vitamin C & low in calories. Small bunching radishes like the
“Easter Egg” & “French Freakfast” are spring varieties. Winter
radishes are harvested later than the spring varieties & include
Daikon, Beauty Heart, & Black Spanish. They are slower to develop
than spring radishes, grow larger, & are usually more pungent.
Unlike spring radishes, winter ones are eaten pickled or cooked as
often as raw. Local winter radishes are harvested in the late fall
& store well into late winter—thus they are a great local choice
for winter salads! We currently have the following three winter radish
varieties from Harmony Valley Farm of rural Viroqua.
- Beauty Heart,
also known as “Watermelon” radishes, have bright fuscia-pink flesh.
These are sweeter than most radishes & are stunning grated or
sliced on salads. In China they are treated more like a fruit &
eaten like an Asian pear.
- Black Spanish radishes have rough black skin & bright white pungent flesh. Cooked, their flavor becomes mild & dry, like a turnip.
- Daikon
radishes are long white roots that are a staple food throughout Asia,
where they are eaten cooked, raw, & very often pickled. They can
also be juiced.
Try this fresh pickled radish recipe for a tasty condiment that’s also a great digestive aid.
Radishes Chinese Style from the Victory Garden Cookbook