Spotlight on red radishes

The crisp white flesh and peppery taste of radishes make them a great addition to salads and sandwiches. Plus, the leaves of this root vegetable can be used as a leafy green much like lettuce and spinach. Although they can be found year-round, red radishes are generally ready to be harvested in the spring.

Health benefits
Radishes pack a punch with their distinct taste, but they’re also loaded with nutrients. In particular, radishes are a good source of vitamin C and other antioxidants that protect your cells from damage. They’re also rich in minerals like calcium and potassium, which help lower blood pressure and reduce your risk of heart disease. Other compounds in radishes can help prevent diabetes. Plus, this vegetable is low in calories and a natural appetite suppressant.

Selecting and storing
For maximum taste, choose radishes that are about the size of ping pong balls. Make sure they’re firm with a smooth, vibrant red exterior. If you buy radishes in bunches, the leaves should be stiff and bright green.

Radishes can be stored for about a week in a perforated plastic bag. Place them in the crisper drawer of the fridge to help prevent them from drying out.

To stock up on these tasty vegetables, visit your local farmer’s market.