Radishes are one of the earliest veggies to come out of your spring garden. The seeds can be sown as soon as the ground can be worked. They germinate and grow quickly and tolerate cold weather. Radishes come in a number of varieties, sizes, colors and flavors, and are a good source of water, fiber and vitamin C. And after a long, cold winter, I love to see those beautiful green leaves atop a lovely round, red (white, purple, or black) radish pushing its way up out of the ground!
The radish itself is crunchy, with a flavor that ranges from mild to hot. But, did you know that the greens are edible? The leaves are a bit tangy, somewhat pungent, and prickly. They can be sauteed, stir-fried, used in soups, salads or smoothies, or eaten raw.
(Other edible greens include beets, carrots, turnips, brussel sprouts, broccoli, and cauliflower.)
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