Radishes are a root crop with a crunchy texture and a sharp, spicy, hot or sweet taste. They are juicy and sometimes have a pungent smell.
Storage and Uses
Chop off the greens and keep the roots unwashed in the refrigerator until you're ready to use them. They'll last one to two weeks in a sealed plastic bag.
Radishes are eaten raw in salads and can also be used in soups, stir-fries or can be added to cooked dishes, or steamed and served as a whole vegetable. Can be used to make tasty 'Mulangi Sambar'.
Radishes are an excellent source of vitamin c. It contains folate, fiber, riboflavin, and potassium, as well as good amounts of copper, vitamin B6. It is composed of high dietary fiber, which is very fine for the digestive tract.