Now is a good time to rediscover radishes―in the fullness of spring, they are at their peak. A cousin of mustard, they arrive at our markets like something from a Dr. Seuss story: edible jewels pulled from the ground, each one ruby-red and zingy―and in the spring, quite mild. (Radishes harvested in the summer heat have a much sharper, almost biting taste.)
When purchasing radishes, always look for bunches with the leaves still attached. The greens are a guarantee of the roots’ freshness. Wilted, desiccated leaves above are a sure sign of mealy radishes below, and therefore a signal to pass on to other bunches. Once you get your radishes home, chop off the greens, wash them well, and store them between paper towels in a zip-top plastic bag. The greens have a mild, aromatic flavor, and can go raw into salads or cooked into soups. Store the radish roots in breathable plastic bags in your hydrator. Should the radishes become spongy after a few days, crisp them by placing them in a bowl of ice water for up to one hour.
Look beyond the relish tray and welcome these versatile, colorful roots into slaws, soups, salads, and sauces.
PAGE:1
