Radishes: Crisp Sharpness from the Garden
Spicy flavour, crisp bite and healthy: radishes. They are in season all year round.
The bright red, round radishes pack a punch: they contain few calories but many healthy nutrients such as vitamins B and C, potassium, iron and magnesium.
Radishes are usually eaten raw. In salads they not only add a splash of colour, their sharp, pungent flavour also lends a fresh note. Radishes are also suitable as a dip or as a topping for buttered bread.
They can also be made into aromatic soups. The round, red radish is the best-known variety. In addition, there are cylindrical, elongated varieties as well as those in pink, violet or yellow.
Leaves are edible
What is less well known: radish leaves are edible. They can be prepared like spinach or finely chopped and added to soups. Radishes are available to buy all year round. The majority come from domestic sources: in 2022, local vegetable farmers produced just over 2’700 tonnes of radishes. Imports amounted to only 411 tonnes. Learn more about plant-based nutrition here.
In Switzerland there are farms that have specialised entirely in radish production. Vegetable growers cultivate the pungent vegetable on around 145 hectares, 25 hectares of which are under organic farming. The largest area is located in greenhouses.
From March onwards, hobby gardeners can also sow radishes outdoors.
Mustard oil provides the flavour
Mustard oil gives radishes their characteristic, sharp and pungent flavour. They are one of the oldest cultivated plants in history. Little is known about their origin, however. Experts suspect that they originate from the Middle East or China.
It is known that Egyptians and Babylonians had already eaten radishes — also known as radies. In Central Europe, however, the vegetable remained unknown for a long time. It was not until the 16th century that it became established in France and from there spread to the kitchens of Europe. Further interesting articles can be found in our category Education.
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