CRUNCHY RADISHES make great raw snacks (they’re a good source of antioxidants like vitamin C), but we’ve discovered they’re even better when cooked. That’s because their slightly spicy flavor mellows and sweetens. Now is the time to experiment: Radishes are at their peak and should be easy to find at green markets. These tips can help you get started.
SHOPPING Look for firm bright radishes. (They come in a range of red, purple, and white hues.) Avoid ones that are squishy or have cracked or yellowed skin.
STORING Remove the leafy green tops (which are edible- try them raw in salads or cooked as you would other greens, in olive oil or butter), and store radishes covered in wrapped in the refrigerator for up to two weeks.
COOKING Steam radishes whole until they’re tender, about eight to ten minutes; serve them sprinkled with a little sea salt and olive oil. Or halve them, brush with oil, and roast them at 450 degree F for about 15 minutes. Radishes can also be braised (gently simmered) in vegetable or chicken stock, or they can be quartered and sautéed in olive oil.
Fight Hot Flashes with Flax Eating four tablespoons of crushed flaxseed each day can reduce the number of hot flashes you get by 50 percent, according to a Mayo clinic pilot study of post 21 postmenopausal women. The seed is also a good source of omega-3 fatty acids and can help ease constipation.