Radish

Radishes are root vegetables in the Brassica family. They usually have a peppery flavor and crisp texture. Red globe radish and Daikon, the two most common types, are very popular and widely used in different cookings.

Red globe radishes are small round or oval radishes and have solid, crisp flesh and peppery flavor. Red globe radishes are great in salads.

Red globe radish

Daikon radish:

Daikon radishes are cucumber-shaped with juicy white flesh, which is Asia in origin, also called, white radish, white Lo bak, Chinese radish, Oriental radish, lo bak, or loh buk. They are larger and milder than the red globe radish, and commonly used in stir-fries, soups, and salads.

Daikon radish

Red and white radishes are available year-round in supermarkets, with peak season during the spring.

When choosing radish, select fresh, bright-colored ones with a smooth, unblemished surface, pass up those with growth, mold cracks, cuts, or yellowing. The green tops should be fresh and perky, if anything. Choose radishes that feel firm when gently squeezed.

Place radishes in plastic bags and refrigerate for no more than a week.

Wash radish thoroughly under cold running water to remove any dirt or sand, then trim off the stem and tip, peel the skin with a vegetable peeler, if you wish. Then shred or cut the flesh into cubes, you can add them into soups along with other vegetables, like carrot, potato. Or stir fry radish slices or strips with soy sauce, meat, do not overcook for the sake of crispness. If the leaves are fresh and green, cook like other greens or add into soups.