Sensitive as the mimosa, but due to the high content of vitamin C, in the winter period it’s always very helpful. Yes, I am talking about the radishes because they are concerned as antibacterial and antifungal, so perfect for the prevention of colds and infections. The pungent taste and aroma comes from its essential oil, so that in the past it was used as a medicine.
The bulb of the radish is usually eaten raw. The flesh has a crisp texture and pungent, peppery flavor, caused by glucosinolates and the enzyme myrosinase, that is also present in mustard, horseradish, and wasabi.
Radishes are grown and consumed throughout the world, mostly eaten raw as a crunchy salad vegetable but also appear in many European dishes. Radish leaves are sometimes used in recipes as well, like potato soup or as a sauteed side dish. They are also found blended with fruit juices. But before you start to explore the “Radish World” there is an important thing you need to know, that the radish goes off two or three days in spite of keeping it in the refrigerator, because then it begins to ferment. However, if you cut the stem of the radishes and place their letters between the little tubers then the leaves will protect the tubers from drying out. Before using the bulbs you have to soak them in water and then some time later you will be pleased to see that the radishes regaine their beautiful, vibrant colors.
If you have more time and mood, you can also make beautiful table decoration from radishes such as roses, tabby tulips, checkered lily, ladybugs or if you don’t cut from the top of the radishes the little “mustaches”, then you can make a radish mice, with peppercorn or clove eyes (very cute once). In the past I only prepared radish salads with oil and mustard and ate with sandwich but thanks to my fav Danish magazine (Jeanne D’Arc living) I expanded my radish repertoire with some new fantastic recipes
Ingredients: 400 gr radishes, 3 bay leaves, 2 tablespoons butter, salt
1. Wash and cut the stem of the radishes, then cut each of them in half. Melt the butter in a pan, throw the bay leaves and let them cook for 1-2 minutes until they releases their flavors. Then place the radishes itno pan, scatter with sea salt and let them simmer up to 5-6 minutes. This grilled radish version is so tasty with meats, fish fillets or with sausages!
Ingredients: 2 pack of radishes, 75 gr hazelnut, 80 ml oil, 1/2 tbsp lemon juice, salt and pepper to taste
Put cleaned and chopped radish into a robot machine or a blender. Meanwhile Roast the peeled hazelnuts in a pan without adding any fat. When they are sufficiently roasted put them aside. Add the lemon juice to oil. Add the roasted nuts in the radishes and blend everything together. Season with salt and pepper and ready to serve!
Ingredients 2 preserves (400 ml ): 3 packs of radishes, 150 grams of sugar, 5 tbsp vinegar, 1 tablespoon oil, 1 tsp coarsely crushed white pepper, 1 tsp mustard seeds, 1 pinch of salt
Wash the radishes, cut off the foliage and cut them nicely or grate them with a grater. Pour 500 ml water into a pan then add 150 grams of sugar and the grated radish to it as well and let them cook. Flavor with the vinegar, add the oil, pinch of salt, mustard seeds at the radishes and cook for about 2 minutes. Then filter the water, separate the juice of the radish and let both cooled. Spoon the radishes evenly into two clean jars and pour the juice over them. Cover with the the pickles. They will remain fresh for 2-3 weeks in the fridge. Alongside a meat dish, radish pickle is always welcome.