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Radishes are peppery, crunchy root vegetables extremely low in calories. Their sharp bite comes from glucosinolates, the same cancer-fighting compounds in other cruciferous vegetables. They add color and crunch to salads and are a natural digestive aid.
Radish pungency comes from isothiocyanates that develop when cells are damaged (cutting/chewing). Larger, older radishes are typically spicier. Cold temperatures and adequate water during growing produce milder radishes.
Yes! Radish greens are edible and nutritious, with more vitamin C and calcium than the roots. They have a slightly peppery flavor and can be sautéed like spinach or added to soups.
Remove greens to prevent moisture loss. Store radishes in a plastic bag in the refrigerator for 1-2 weeks. Submerge in water and refrigerate to revive wilted radishes. Greens are edible but wilt quickly.
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