Radishes: One of the easiest vegetables to grow

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SALT LAKE CITY — We often see radishes in the grocery store and assume they’re only meant for green salads. For years, that was my assumption as well. It was not until a doctor placed me on a diet and suggested using radishes as a substitute for potatoes that I discovered how versatile they can be.

As it turns out, radishes are not only versatile in the kitchen, but they are also one of the easiest vegetables to grow in the garden and among the first crops that can be planted in early spring.

Radishes germinate quickly and are simple to care for, making them a great crop for teaching kids how to garden.

Using an inexpensive kitchen thermometer to gauge soil temperature is the best way to know when to start planting radishes. The minimum soil temperature is 40 degrees Fahrenheit, though they prefer temperatures closer to 55 F.

Plant seeds ½ inch deep, and they should emerge in five to 10 days. Once the seedlings appear, thin them so plants are spaced 1 to 3 inches apart, depending on the variety and the size you want them to reach.

Radishes are ready to harvest in 25 to 55 days, depending on the variety. Salad-style radishes mature quickly, while daikon and kimchi types take longer to develop.

Radishes are also quite nutritious. They are low in calories and rich in potassium, vitamin C, folate and fiber.

The first recipe I tried was roasted radishes. I will admit I was skeptical at first, but I was pleasantly surprised. When radishes are roasted or otherwise cooked, their sharp flavor softens and becomes more earthy.

My bride and I also tried adding radishes to soup as a partial substitute for potatoes. They added texture and flavor, and the soup turned out quite well. I have not tried it myself, but nutritionist friends have told me that radishes can also be blended with potatoes to thicken soup, improving the balance and texture. Radishes also pair well with potatoes, onions, garlic and leeks.

Coming from someone who favors carbohydrates and is not especially adventurous with food, I would encourage you to try radishes. I changed my mind about them, and you just might too.

 

Easy roasted radishes recipe

Recipe by Taun Beddes, USU Extension

Ingredients:

• 1 bunch radishes (about 1 pound)
• 1–2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

Optional: Two cloves garlic (or garlic powder), thyme, or rosemary

Instructions:

1. Preheat oven to 425 F.
2. Prepare radishes by trimming and halving larger ones, so they cook evenly.
3. Toss radishes with olive oil, salt, pepper, and optional garlic or herbs.
4. Spread radishes in a single layer on a baking sheet.
5. Roast for 18 to 25 minutes, turning once halfway through, until lightly browned and tender.

Optional finish: Add a squeeze of lemon juice, a drizzle of balsamic vinegar or sprinkle with Parmesan cheese before serving.

Taun Beddes is the Utah State University Extension horticulture educator for Utah and Millard County, and the cohost of the KSL Greenhouse Show.

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