Radishes are a root vegetable in the same plant family as Brussels sprouts, kale, and cabbage. These colorful root veggies have been cultivated in Europe since before the Roman times, and they are now grown throughout the world. Perhaps because of their long history and definitely because of their hardiness (they have very few pests and are often grown as a companion crop), radishes vary greatly in their size, color, and shape (an example of this is the daikon radish). I like to eat my radishes raw and in salads because of their uniquely sharp flavor, but I have included them in a wide variety of dishes, including my AIP-friendly Thai Green Curry.
Compared to some extremely nutrient-dense vegetables, radishes are not the best bang for your buck. They are a majority of water, and their most significant nutrient being vitamin C (18% of your RDV per 100g – one of the reasons to eat this vegetable raw!). Otherwise, it has some trace vitamins and minerals.
Radish varieties can be found most of the year, as they can be cultivated in the spring, summer, or fall.
Bok Choy