Radishes are a low joule vegetable. 4 medium radishes is a serve, and is:
a source of vitamin C.
Traditionally, perhaps owing to their pungent, peppery flavour, they have also been considered therapeutic in stimulating appetite and curing melancholy. During the Middle Ages, radish was used to treat everything from insanity to rheumatism, warts and to protect against poisoning. At only 10 kJ (2 kcals) for 4 radishes , you can eat them to your heart's (and your hips') content.
Examine both the radish or 'root' and the leafy tops. The root should be a bright, healthy red, free of cracks or spots and the leaves should be fresh and crisp and a good bright green.
Remove tops and place radishes in an airtight bag in the crisper section of the fridge.
While the Chinese and Japanese traditionally pickle radishes in brine, Australians tend to use radish as a raw ingredient in salads, sandwiches and dips, and as a colourful garnish. To prepare, trim the root and stalks from the red radish, wash it in cold water and slice, chop finely or grate.
The radish has had a particularly colourful history, dating back thousands of years to ancient Chinese and later, Egyptian times. Thought to have been introduced by China to Middle Asia in prehistoric times, the wild radish continues to grow in China today.
The Greeks were known to be great radish fans around the 3rd century BC, but it was the Romans who took radishes north to other European countries. Radishes were later introduced to the Americas and had actually become well established in Mexico and Haiti before they took off in England around the mid 1500s.