In Asia, but even earlier by the Greeks and Latins, radishes were widely used and were exploited for their nutritional virtues. Even if the real area of origin appears unknown, its cultivation has now spread all over the world, especially in Italy. There are several varieties of radish, depending on the shape and color of the root, widely used in our kitchens, even if many may not know that the leaves are able to give tasty and tasty dishes and, for this reason, they absolutely should not be thrown away.
The best known and most cultivated variety in our country is the radicola, a small, round, red root as big as a cherry. With a slightly spicy and pungent taste, it has an intense red color on the outside, which can fade into more attenuated tones depending on the species, and a white and crunchy pulp.
The plants do not exceed one meter in height and produce one fruit at a time, white or lilac in colour, often streaked or tinged with a more intense purple. These vegetables are typically spring, but thanks to their resistance in the colder months they can be found all year round (they survive the winter season in the form of seeds, but grow very quickly at the time of germination). Furthermore, this vegetable adapts to many types of soil, although it prefers those rich in organic substances, calcareous and well irrigated. To consume radishes at their maximum organoleptic and gustatory characteristics, it is necessary to pick them before the flower and then the fruit blossom.
As with most vegetables, too radish has numerous beneficial properties. From a dietary point of view, it presents a very low caloric intake: 11 kcal per 100 grams. This is because the radish is mainly composed of water (95,6% by weight), but also of fibres, mineral salts and vitamins. Among the mineral salts there is a good concentration of potassium, while the vitamins stand out ascorbic acid or vitamin C, a powerful antioxidant.
Radishes also have diuretic properties e depurative, useful for kidney health but also for the liver and gallbladder. An excellent remedy for coughs and bronchitis when used in the form of infusions or herbal teas, but also possesses laxative properties, mild, able to regulate intestinal transit. Furthermore, in ancient times the juice of this vegetable was used as a natural remedy against fever, while in oriental medicine against skin infections in general.
However, as with all things, you shouldn't overdo it. In fact, excessive consumption of this vegetable could cause abdominal swelling or irritate the gastric and intestinal walls. In addition, consumption is not recommended in case of gastritis, gastroesophageal reflux, colitis or kidney stones.
The roots are the parts of the radish most used in cooking. They are mainly eaten raw, but it is also possible to taste them cooked, in this case they acquire a more delicate flavour, great for soups or omelettes. Otherwise they are also widely used as an appetizer, as a condiment or decoration. While the seeds, if squeezed, secrete a pungent oil used above all in oriental cuisine. Better to use them when they are still ripe, because they are crunchy, non-woody and fragrant.
On the market they are found different types of radishes, some very particular like the large Japanese daikon, long and white. Or the Raphanus sativus var. Niger Miller, better known as Ramolaccio or Roots in winter, with a particular blackish color and an elongated or globular root, which can even weigh 50 kilos.
They can be red, white, black or purple. Even the shape can vary, they can be round or elongated, such as the two Piedmontese excellences: the Tabasso of Moncalieri (long and cylindrical, deep red with white streaks) e the ramulas (long and white).
Among the different varieties are the Bamberger Rettich, a summer variety of white radish, grown in northern Bavaria. An ancient product, from almost 700 years ago, still today an important element of identity of its inhabitants. It is a robust plant with good tolerance to cold, with an irregular shape and a spicy flavour. Bamberger Rettich and beer are a winning combination.
Il Tabasso radish, on the other hand, has an elongated shape and is the result of a cross between two types: the Turin radish and the Oliva radish. with a cylindrical and regular root of an intense red, while the apex, very thin, is white. It has a more decisive and aromatic taste than the other types, without bitter or spicy notes. However, the arrival of the Dutch radish drastically reduced the production and sale of Tabasso, limiting its cultivation to four producers in Moncalieri. A recovery from him seems to be a long way off.
At the market you can usually buy complete with leaves that are very interesting from a culinary point of view, rather widespread in Asia, where they are used above all to prepare excellent soups, easy to digest. Furthermore, the leaves are an indication of freshness, an important fact because radishes perish quickly. For this reason it is necessary to separate them as soon as possible from the roots, preferably immediately after harvesting. Once rinsed under running water, place them on an oven tray lined with absorbent paper and continue at a delicate temperature until they are completely dry. Then they are placed in a perforated bag for salads, which can be found directly at the supermarket waiting to consume them within two days.
The flavor of radish leaves is closely related to the type and harvest of the roots. In any case, the flavor is slightly pungent, delicious to enrich salads, but it also goes very well with a good risotto, making it slightly spicy.
As for the roots, the leaves are also rich in vitamins and minerals such as phosphorus, iron, aeolic acid, calcium and vitamin C. Furthermore, they are an excellent natural diuretic, capable of dissolving small kidney stones. Radish leaves also have antibacterial and antimicrobial properties: this helps the body cleanse itself by eliminating toxins.
Some chefs prefer the leaves to the roots in the kitchen, considering them the best part of the vegetable. I am excellent raw in salads or as a garnish for sandwiches, noodles and omelettes. Or they can be served as a side dish, grilled or pan seared with a little garlic.
But we must not underestimate this root, which can be the protagonist of even a fanciful and slightly more caloric dish. About this, chef Beppe Sardi of the historic restaurant "Il Grappolo" proposes radish leaves in delicious veal nut rolls.
Beppe Sardi's recipe:
veal rolls in radish leaves
For these rolls, the chef has chosen to use a cut of the finest veal, i.e. the veal nut, which comes from the animal's thigh. The walnut is divided into 4 muscles and is one of the most tender cuts of veal.
Ingredients for people 4Ingredients: 400 g of veal nut, 100 g of ricotta cheese, 1 bunch of radishes with leaves, extra virgin olive oil, salt and pepper.
Method: first wash the radish leaves and put them in a pan with a little hot oil for about a minute. Then let them cool and then chop them coarsely. At this point, mix the chopped leaves with the ricotta and season with salt and pepper. Cut the veal into slices, beat them and season with salt and pepper. Put the mixture of leaves and ricotta in the center of the slice of meat and then close both ends. Brown the rolls with hot butter, being careful to sear the two ends first, so that the roll is well sealed and the filling does not come out. Once seared, lay the rolls on the radish slices seasoned with pepper and salt and, finally, decorate the rolls with a few raw radish leaves.
