Typical of the spring, they are light, crunchy and inexpensive. Let's talk about the radishes, vegetables with very few calories and lots of taste.

Their composition is simple: a lot water, iron, calcium, vitamins B and C and folic acid. They are very foods diuretics and perfect for cleansing diets. The radishes also help the relaxation of muscles and nervous system and can be used as cough suppressants.

The natural taste of radishes is a lot intense it's fresh, while their consistency is perfect for giving crunchiness with hot dishes and salads. They can be used in the kitchen both raw and cooked, their spicy notes will give character to the dish you will bring to the table.

Raw radishes

Eating raw radishes is by far the best way to enjoy their strong flavor. They are protagonists of many salads, they can be a condiment for delicious sandwiches or be the protagonists of many dishes. It is the case, for example, of the salad with the chicken, with chard and moscardini, of a tartare with the celery, of these scallops, of this rut Sardinian, of this soft egg for one recipe fast and tasty. They can also be prepared, preserved and enjoyed pickle, in this case it will take two months to bring them to the table, but the result will surely leave you satisfied.

Cooked radishes

Radishes can also be eaten cooked in many preparations. Starting with the first, with a risotto with beetroot and radicchio, with tasty gnocchi, with a soup with carrots and spelled. There is no lack of pairings with fish and meat. A branzino in raspberry sauce, the wings of race with green pepper, of the loins of pork and meatballs of lamb. Radishes can be very good protagonists omelettes and pies marinated for the "fastest recipe in the world ".

Other ways to use radishes

Thanks to the diuretic and detoxifying qualities, the radishes can be used in decoctions and infusions, you can prepare a pesto with the leaves to accompany the pasta and you can make them fried for some chips instead of chips, for a light and alternative aperitif.