Radish – a crisp harbinger of spring

Radish – a crisp harbinger of spring

Black radish can be eaten in autumn and winter. It gives way to its little relative, pink or red, round or oblong. It can be crunched on its own or with a pinch of salt, eaten with bread and butter, easy to take on picnics and added to recipes while giving us the benefit of its excellent nutritional qualities.

radish bunches
© Jason Leung

Filled with water (95%), the radish is the perfect appetite suppressant with absolute ease (15 kcal pure per 100 g), just like green salad. This small cruciferous crucifer, in the same family as cabbage and turnips, also helps reduce waste because the root can be bitten off and the top can be cooked.

Growing on sandy soils, it absorbs minerals and trace elements (potassium, calcium, phosphorus, magnesium, iron, copper, zinc, phosphorus, selenium, etc.), and also provides us with excellent vitamins (C and B) and essential fibers. digestion.

radish and tops
© Freepik

If radishes are found throughout the year, their actual season is from March to June. Sold in bunches, with tops, it should be chosen small and very hard, otherwise it may be empty. Very easy to prepare, just soak it in water, brush it, then cut off the tops and roots and enjoy. Leaves rich in iron and vitamin C are not thrown away. They are cooked in pesto sauce or in a delicious velouté.

leaf velouté
Radish top cream © Philippe Dufour – Interfel

It is eaten “à la croque au sel” as an aperitif, but it can also be made into pickles after being marinated in flavored vinegar. It also makes a great accompaniment to fresh cheese and, when thinly sliced, garnishes quinoa, millet, bulgur salads and even rolls for a fresh, crunchy edge.

Cover © Joe Lanta

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