Radishes grown slowly due to poor soil or lack of water during summer have split roots, hollow middles, or tight, pithy, or hot roots. Watch out for snails and slugs eating holes in the sides of tender exposed roots.
Pull the largest roots first to allow the smaller roots to mature. Roots left in the ground become tough and sweltering.
Varieties of Radishes:
- Summer radishes are the most familiar varieties. They feature small round, oval or elongated shapes. The skin color of the radishes ranges from classic red and white to pink, purple, and violet. Although they can be grown all the year round, they usually grow as a quick summer crop in as little as three weeks.
- Daikon radishes are the large white radishes that grow up to 60 cm and are either spherical or cylindrical. When sown in autumn, they take about 9-10 weeks to mature in winter. They are white and red skinned varieties with a milder flavor. They are peculiarly used for culinary purpose.
Buying and storing radishes:
Radishes come with leafy tops. These tops indicate the freshness of the veggie. While storing, remove the leafy top and store the radishes in the crisper section of the refrigerator in a loosely sealed plastic bag for minimum four days.
Radish Health Benefits:
- Years ago radishes were soaked in honey and were used as an aid for joint pains and as juice to ease an upset stomach.
- Scientists believe that Radishes contain diastase, an enzyme that helps break down starches.
- Research reveals that this cruciferous vegetable indicates the presence of sulfur-rich compounds called glucosinolates. These glucosinolates help in lowering the risk of some cancers.