I mean they’re cool, but they’re not that cool.
They’re only rad-ish.
How dare you…take my dam upvote
dam
Don’t suppose you’re actually a beaver?
I was using swipe typing and knew it was wrong when reading it. Then I was like fuck it and hit post anyway like a fucking madman. Felt good.
That was way more clever than it had any right to be… Get out!
When prepared well I find them radishing.
The leaves are edible too,I use them in various recipes
The leaves are edible too,
I actually didn’t know that
Too many claims, too little sources to back it up; did big radish write this?
Although sulforaphane research on cancer has been ongoing for many years, there is no good clinical evidence to indicate consuming sulforaphane-rich vegetables or dietary supplements provides any effect. Wikipedia
Hmm
The fact that this post continues to stay up is an indictment of Lemmy moderation
Yeah, this is the second post I’ve seen today regarding radishes.
Big Radish is on the move.
Just wait until you hear from Big Daikon.
big radish
They’re called daikon.
And they’re delicious.
Put a lil salt on em and its a genuinely great snack.
You know, I love radishes in salad or stir fry or whatever, and I just never thought of them as a standalone snack…
And thats on me. I’m gonna get some radishes today while I’m briefly out in the arctic temperatures.
Lower your blood pressure on one hand and raise it with the other. A perfect balance.
Alternatively a little lime/lemon juice and a sprinkle of sugar and you got awesome sweet pickled radish.
Or just cronch em!
Slice them thin, a tiny bit of salt and pepper, a dash of vinegar, let it rest on the fridge overnight.
Oh, so pickling them.
Not quite, right? You’re not drowning them in solution. But now I need to try fully pickling them.
If anyone here dislikes the peppery taste of raw radishes, I recommend cutting them into chunks, tossing with some olive oil, salt, and other seasoning and roast them until they are tender. This gets rid of the peppery taste and makes them taste more like potatoes or turnips.
The peppery taste is what I like most about radishes.
That’s always been my issue with them. I’ve been trying to expand my palate continuously, and this sounds wonderful. Definitely giving it a try.
Huh, I might try that. While I like the taste of radishes, I never know what to do with them other than toss in a salad. My kids don’t like the taste so another option is bonus
Or in soup.
Sounds like that could get rid of the benefits like vit C as well.
Roasting them in a non-cast iron pan is the way to lose the least amount of vitamin C out of all available cooking methods. And to someone who won’t eat radishes if they aren’t cooked, they get more vitamin C eating them cooked than not eating them at all.
Anyway, eating a raw bell pepper is a wonderful way to get lots of vitamin C. Adishes are awsime anyway.
This is what I was looking for. How I make them taste better.
Also one of the few foods that give me inexplicable instant acid foaming back up from my stomach. I’ll eat habaneros for giggles, no problem, but a single one of those little round red monsters in a salad and I’m out.
It’s likely the sulforaphane, the compound that doesn’t actually fight cancer at all. Similar to the sulfur containing compounds in onions, it’s an irritant created when radish tissue is damaged to repel pests. In mammals, it irritates the lining of the digestive tract and causes the lower esophageal sphincter, which normally keeps stomach acid from refluxing, to relax.
Dunno, but wiki says “Sulforaphane is present in cruciferous vegetables, such as broccoli, Brussels sprouts, and cabbage. Sulforaphane has two possible stereoisomers due to the presence of a stereogenic sulfur atom.[3]”
I eat those three foods with no problem, unless radishes are the different isomer…
Sulforaphane is heat labile, so cooking breaks some of it down. Broccoli and cabbage are fairly low in it, while Brussels sprouts and radishes are quite high. Radishes also have high amounts of sulforaphene, a related compound with similar properties. So it might be cooked vs raw, quantity consumed, -phane vs -phane/-phene, or something else entirely.
Only the R-isomer is found in any appreciable amount in nature, so it’s probably not that unless you’re eating research radishes.
Duh. I’m not braining too well today, of course it’s the cooking.
You’re fine! I had to ask myself why I cared so much, and it’s because I love radishes but they also wreck my guts. I have no problem eating them cooked, though the spicy/snappy flavor goes away because that’s the sulforaphane/phene.
It’s yet another vegetable humans love because of the thing it makes to keep animals from eating it. We’re culinary masochists.
Thanks for reminding me to buy radish seeds. Radishes grow pretty quickly and yes, you can roast them and they are delish-- after roasting are less peppery but still good. I want to know if Daikon radishes also have these same properties.
Daikon do! Some varieties of radish go from seed to “ready to harvest” in as little as 3 weeks. They’re also great for nutrient cycling and breaking up dense soils in preparation for other plantings, Daikon does a particularly good job as they grow deeper than many varieties. Even when planted around other things they grow low to the ground so they rarely directly compete for light.
I normally plant at least 2 waves of radishes in my garden to start and end the season.
If you get really big daikons, you should try scalloped daikon radishes, it’s my new go-to during the season when I get overwhelmed with large ones.
They also make your farts smell like rotten eggs if you eat too many of them.
Sold
really?
raw? I’ve been eating radishes for years - the red ones mostly - and haven’t had this.
I certainly have broccoli farts tho, and asparagus pee.
pickled - kimchi for example - oh heck yeah but that’s a lot of fermenting
You say they have no calories like that should make me more inclined to want to eat them. We are not all fat you know.
I do like radishes though.
As someone who tries desperately to bulk, fitness/health marketing is so frustrating.
I need calories, these small portion minimal fat and calorie bull shit foods low-key piss me off.
Radish, horseradish, garlic and onions are probably my favourite veggies for sandwiches
If you’ve never tried this with a sandwich, give it a shot. Toast the bread well, then take a peeled clove of garlic and rub it on the inside facing side of each slice. Basically, you’re using the rough surface of the bread to grate the garlic down to nothing until the clove is gone and transferred to the surface if the bread. Then add a light bit of olive oil, salt, and pepper. This works especially well with with salami or prosciutto and basil sandwich.
If you like garlic, it imparts a powerful flavor, even moreso than chopped. It’s basically like micro planed, but quicker
Here we fry sliced rye bread, rub it with salt and garlic and top it with melted cheese.
I’ll try your suggestion.
you don’t feel that way when you have to make dozens of radish roses in culinary school
Since you’re practiced, I’ll settle for one.
Was this written by a guy who is in love with, and does sleep with, radishes?
daikon’t see a problem with it.
I love that the pronunciation of daikon makes this sentence sound British in my head
Too bad they taste bad
Roast them
Ok…
Qevlarr’s mama is so fat, when she jumped in the air she got stuck.
Yeah, without cooking, if you eat too many pieces, they give a weird pain in the chest, which can be stronger than onions, if you have a good quality radish.
I don’t know about that, where I live we eat a lot of radishes with tacos, pozole, enchiladas, we make radish salsas and eat whole radishes with lime and never heard anything like that lol
I see. Guess it’s just a me thing.
If I much them continuously, then on top of feeling spicy, I get that other feeling, so I tend to take little bites, while eating other stuff.
yeah im not a fan myself. I guess it is a good target for supplements.
Pickled radish is delectable, amazing on salads and sandwiches.
I like radishes raw but pickled sounds really good. I’ll have to try making some.
I don’t think I’ve ever seen those in the shops. Do you pickle your own?
I do, brew wine out of maple syrup I make and apple cider I press, buckets get infected and become vinegar, mother of vinegar eats alcohol below 5 pc concentration.
I throw cut up veggies in there, peppercorns and spices, lots of spicy peppers as I am a fiend. Radishes take longer to soak through than zuchinis and cabbages and the like but go great with them.
Nom nom nom nom nom nom nom.
Separate question… How’s the maple syrup wine? I used to home brew but haven’t had the time in a while.
And how are the hangovers from it? It sounds delicious tbh but I can already hear my brain screaming.
It is good, but not like you might imagine, there are a wide range of flavours that can result from it. I haven’t noticed any hangovers outside of the turbo yeast but that’s not made for wine, but I’ve used it when in a hurry, that is like the 48 hour stuff. That produces off target substances that cause hangovers more.
But it’s good, very interesting complex tastes result from it. The colonists traditionally used their off tasting syrup for it, the french made mapleesqueue or something like that, a maple liqueur, where they added syrup to the finished product to back sweeten.
I don’t like raw radishes, but I will devour pickled ones.
I love freshly made, quick pickled radishes, but I feel like they get a weird odor if kept. Am I doing something wrong? Making them using hot vinegar & salt mixture, let sit for 10min or so, then eat.
Radishes contain almost no calories
Not very amazing then, given that I need those to survive.
also it’s not like other vegetables have the energy density of plutonium, aside from the starchy stuff most vegetables have precisely the amount of calories that’s good for you.
Learn to fill up on veggies and you cannot overeat. No one got overweight gorging on non starch veggies or fruit.
If they do not taste good, do not eat for a day or two, and cut any salt or sugar, your palette will learn to appreciate real food.
Ha! This is my advice to my pirate-crazed kids: Let’s try hardtack for a week and I bet this broccoli would taste AMAZING!
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Well that’s an easy fix: use maintain weight, and then eat a little more ;)
Even easier: maintain my weight then you’ll gain all you want
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Not really. With this flipped around my reaction is …. “whooOOSHH”.
How is it that now even self-deprecating humor targeting oneself can get someone ‘s panties in a bunch?
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Oh come on. Don’t just ignore my smiley and go on a rant like a boomer snowflake.
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