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Boychucker Jan 19, 2007 05:16 PM

I've heard that some radishes are milder than others. Is this true? I'd like to know which radishes have the least amount of flavor. Thank you.

  1. BobB Jan 19, 2007 05:43 PM

    Try daikon. All crunch, no bite. They're huge, though, like white carrots on steroids.

    2 Replies
    1. re: BobB
      Boychucker Jan 19, 2007 06:14 PM

      Thanks, I'll try that.

      1. re: BobB
        Sharuf Jan 22, 2007 11:54 AM

        They make a good addition to your veggies and dip tray. They're almost interchangeable with jicama.

      2. Candy Jan 19, 2007 06:36 PM

        I used to plant French Breakfast radishes in the spring. They are very mild.

        1. Das Ubergeek Jan 19, 2007 09:46 PM

          French breakfast, definitely -- and eat them French-style, with a sliver cut out of the top, a bit of sweet butter smashed in the cut, and a teeny sprinkling of sea salt.

          4 Replies
          1. re: Das Ubergeek
            Candy Jan 19, 2007 10:02 PM

            Or as a Tartine an open faced sandwich on a crispy baguette slathered with sweet butter, sliced radishes and a sprinkle of sea salt.

            1. re: Candy
              Boychucker Jan 19, 2007 10:04 PM

              Thanks, guys. I'll try that. Are French Breakfast easy to find in markets?

              1. re: Boychucker
                Candy Jan 19, 2007 10:07 PM

                If you have a farmer's market you may find someone who grows them. In a regular supermarket? Not going to happen. You could plant some even if it is just in a flower pot and if you get too many seeds in it and need to thin them the radish shoots are good in a salad.

                1. re: Boychucker
                  toodie jane Jan 21, 2007 11:35 PM

                  So you can id them: french b'fast are about 2/1/2" long, with a white top and pink-red body.

            2. c
              christy319 Jan 19, 2007 10:14 PM

              When you buy radishes at the farmer's market, you can ask about the spicyness. Or if you are going to grow them, the seed description will tell you the spicyness. Unfortunatly I've never seen radishes labeled as anything other than radishes at a grocery, even a good grocery or natural food store. Most of the time these are very mild but once in a while I do get a spicy bunch.

              1. b
                bethd127 Jan 20, 2007 12:15 AM

                radishes are super easy to grow! I Live an a small apartment with a balcony, and grow several varieties every year in pots. do not need to much depth or much care, just water and go!

                1. gridder Jan 20, 2007 02:25 AM

                  I'm sorry, but I am dying to know why? You don't *have* to eat them, do you? They actually have very little nutritional value. Is it a macrobiotic thing?

                  And in my opinion there are two elements to a radish's flavor, heat or "bite" and kind of a sulphur-y taste. Daikon has less of the first, and more of the last.

                  2 Replies
                  1. re: gridder
                    bolivianita Jan 20, 2007 08:28 PM

                    Everything you eat has a nutritional value! This is the second time I have seen a post stating that a veg. is nutrtionally void!
                    Radishes are a good source of vitamin c, folate, potassium, magnessium...

                    1. re: bolivianita
                      gridder Jan 25, 2007 08:03 AM

                      I didn't say it didn't have any, it simply has very little. At 20 calories for a cup and a whopping 1.8 grams of fiber (for a cup!) I was just pointing out that chewing a pencil eraser may give you more nutritional bang for you buck.

                      (And I like radishes; it is just that the OP seemed to feel like he/she "had" to eat them for some reason. Not necessary.)

                  2. sundevilpeg Jan 21, 2007 06:30 AM

                    People used to tell me that about watermelon - that it had to vitamins, just sugar and water. Turns out that watermelon contains more lycopene than any other fruit - even tomatoes! (at least, Alton Brown said so, and he's generally pretty reliable about this stuff.) So have a nice radish sandwich (in the French manner, as noted above), followed up by a BIG chunk of watermelon, sprinkled with a touch of grey salt. How bad could that be??

                    4 Replies
                    1. re: sundevilpeg
                      Das Ubergeek Jan 21, 2007 10:24 PM

                      Mmmmmm, that makes even a better rationalisation for watermelon and feta salad.

                      1. re: Das Ubergeek
                        Candy Jan 21, 2007 10:29 PM

                        Oh I love that stuff!

                      2. re: sundevilpeg
                        HillJ Jan 21, 2007 10:41 PM

                        Radish, grey salt & a martini!
                        Don't deprive yourself!

                        1. re: sundevilpeg
                          Veggietales Jan 21, 2007 11:56 PM

                          Or have your radish and watermelon at the same time!



                        2. Will Owen Jan 21, 2007 10:55 PM

                          Been my experience (having grown up eating tons of homegrown radishes) that sharp and mild are as unpredictable as degrees of heat in some kinds of peppers; I've had both red and icicle radishes from the same plot, or the same bunch, whose heat varied all over the map. There may be varieties in which this does not occur, I don't know. Could be that a better grade of soil with a good distribution of nutrients and more predictable irrigation/drainage than my gardens ever had would make a difference.

                          1 Reply
                          1. re: Will Owen
                            Aromatherapy Jan 25, 2007 08:41 AM

                            Hot weather = hot radishes. No matter what variety, in my experience.

                          2. m
                            marlie202 Jan 21, 2007 11:49 PM

                            daikon radishes are my favorite-tho I like the red ones too-some are hotter than others-I don't know why?????

                            1 Reply
                            1. re: marlie202
                              Candy Jan 21, 2007 11:57 PM

                              It probably has to do with soil and conditions. Just like sweet onions as compared to sharp

                            2. amyzan Jan 22, 2007 12:05 AM

                              If you water them frequently, they are generally more mild. I like them sliced thinly or pickled, even. You can also soak thinly sliced ones in cold water in the fridge, and like onions, they will lose some bite.

                              Radishes are high in sulfur, which can help with acne and breakouts. When I have an event where I want to look my best, I'll juice them in my morning juice, and my skin always looks good after a few days. Anecdotal, but hey, the juice is tasty!

                              1. orangewasabi Jan 22, 2007 02:18 AM

                                gotta say it, thought it's kinda off topic . . .

                                roasted radishes are delicious! they become sweeter with a rounded bite.


                                (just toss in olive oil with a few garlic bits, if you're so inclined. salt lightly before eating)

                                1 Reply
                                1. re: orangewasabi
                                  Candy Jan 22, 2007 02:22 AM

                                  Sauteed in butter they are awfully nice too

                                2. k
                                  koreankorean Jan 22, 2007 03:11 PM

                                  daikon radishes, sliced into thin pieces, sauteed slightly with garlic and any kind of sliced beef you can find, then put into a pot with boiling water and two dashes of soy sauce = great daikon radish soup, so soothing on your stomach and very good for you, according to the korean tradition. =)

                                  1. Becca Porter Jan 25, 2007 09:32 AM

                                    Yes, I love braised radishes, braised in chicken broth and butter than reduced down to a nice pink glaze. Delicious!

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