I wish I liked radishes. Actually, let me rephrase — I wish I liked to eat radishes. Other than the taste, I do like radishes. (I really haven’t met a vegetable I dislike. Let’s just say I like some better than others.) As I write this post, I’m realizing that I have a strong ambivalence towards radishes. In all their beautiful, multicolored glory, they represent Spring and the beginning of the farmer’s market season, which I love.  Each May, without fail, they greet us as sentries standing guard at every farmer’s booth. And they really are beautiful— brightly-colored crimson, soft ivory, and magnificent purple globes nesting in their own haven of densely-colored, green leaves. I am always attracted to them. They look so seductive. They are almost irresistible. Almost.

Unfortunately for the radish, my love is only skin deep. I’ve never enjoyed the distinct, peppery bite that the radish is so famous for. Don’t get me wrong, if they are thinly sliced (and I mean really thinly sliced), I can tolerate them in my salads. My favorite (and favorite might be a bit strong) culinary use for the radish is adding daikon to a vegetable stir-fry, which tends to neutralize the daikon’s potent punch. But sadly, I don’t go out of my way to buy daikons.

Here’s what I know about Radishes:

• Botany. The radish is a member of the mustard family, and is related to cabbage, cauliflower, kale, and turnips.
• History. First cultivated thousands of years ago in China, then in Egypt and Greece, it is believed that radishes started being grown in England around 1548. It wasn’t until 1629 that radish began being cultivated in Massachusetts.
• Healing Properties. According to traditional Asian healing philosophies, the radish is cooling in nature. It helps detoxify the body and helps prevent viral infections (common cold and influenza).
• Varieties: The most common include black, California mammoth whites, daikons, and red globe.

I know radishes are good for pickling, although I have to admit, I rarely eat pickled foods. I did find a recipe that looks quite interesting on Epicurious for Pickled Daikon and Red Radishes with Ginger. As far as I know, there are really only two commonly-employed culinary uses for the radish— raw in salads, and pickled.

I have read about whole radishes being steamed and glazed with orange juice. I’ve also heard of adding radishes to stocks or soups and I imagine this would be a good way impart some of the spicy goodness of the radish. I have never tried any of these ideas… however, you can bet that when radishes start appearing in my CSA basket this year, I will try all of the above-mentioned radish ideas and let you know how it goes.

I want to love radishes, really I do. I am so drawn to these beautiful, spherical vegetables with funny little tails. The radishes in the photo above are from one of my favorite local farms, Abbondanza. Just look at those gorgeous little spice-balls. If only they tasted as good as they look!

Still, I wonder. Seeing the abundance of radishes this Spring at the farmer’s market begs the question— where do all those radishes go? Is everyone out there a radish-lover, except me? I’m curious, what do you do with your radishes?