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DESCRIPTION
DESCRIPTION
Radishes are root vegetables. The scientific name of radish is Raphanus sativus and there are different colors of radishes like red ones, White ones, black ones etc.
MONTH OF PLANTATION
MONTH OF PLANTATION
March, April, May
MOON PHASES
MOON PHASES
Mostly planted in fullmoon
MONTH OF HARVESTING
MONTH OF HARVESTING
Mostly May
NUTRIENTS
NUTRIENTS
1 cup of sliced radishes contains,
- 18.6 calories
- 0.8 gram of protein
- 4 grams of carbs
- 1.9 grams of fiber
- 0.1 gram of fat
- 29 percent of the daily value (DV) of vitamin C
- 7 percent of the DV of folate
- 4 percent of the DV of vitamin B6
- 8 percent of the DV of potassium
- 4 percent of the DV of manganese
- 3 percent of the DV of calcium
- 8.1 milligrams of phytosterols
A RECIPE
A RECIPE
Roasted radishes
Roasted radishes
INGREDIENTS:
METHOD:
- Preheat oven to 400F. Move the rack to the middle position.
- Cut the radishes into equal-sized pieces. If they're particularly large radishes, cut them into quarters. Otherwise, cut them into halves.
- Add the radishes to a baking dish and toss them with the olive oil and salt & pepper. Roast them face down if you want them to brown nicely.
- If the radishes are small, roast them for 15 minutes and check to see if they're done to your liking. If they're larger, it may take up to 35-40 minutes to get them tender. Mine took about 30 minutes to get tender-crisp.
- Toss with freshly chopped parsley if desired.
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