Radishes: Boost Your Nutrition With These Little Powerhouses

Radishes are radical for boosting your lunch power, raw or cooked

Did you know that those itty bitty radishes pack a really big nutritional punch? It's true!

We love them for their crispy, crunchy root, but the leaves and sprouts are also edible, so dig in.

These little cruciferous relatives of broccoli are also very good for you, even in small amounts. The sharp, peppery flavor is caused by the combination of glucosinaolates and the enzyme - myrosinase which forms allyl isothiocyanate when chewed—these are also found in horseradish, mustard, and wasabi. These sharp, strong flavored roots are great cancer-fighters, immune-system boosters, and more - the list of health benefits goes on.

We pack them into most of our lunches in our bento's veggie container but there are many more ways to enjoy them. Here are 5 simple ones.

Radish Love, 101

  • Slice and them add to stir-fry and soup.
  • Roast them with olive oil, minced garlic, salt, and a favorite herb like thyme to subdue the sharp flavor. Roast at 450º for 45 minutes, turning occasionally.
  • Toss 2 bunches of sliced radishes with 1/2 teaspoon of grated ginger, 1-2 tablespoons of rice wine vinegar, salt and some cilantro for a fresh, simple salad.
  • Enjoy them in the French fashion: fresh, with a little sweet butter and fine sea salt.
  • Try them in our fennel and celery salad.


Anna Dietze
Anna Dietze


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