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Tame the Spicy Heat in Radishes

Not everyone enjoys the intense flavor of radishes. Tame the intensity with proper selection, care, and preparation.

The pungent flavor in radishes are due to isothiocyanates. The more of these healthful sulphur-containing compounds in a radish, the hotter the flavor.

Some varieties, like French breakfast and white icicle, have a milder flavor while the black radish is almost as pungent as horseradish.

Radishes grown in cooler temperatures and moist soil tend to be less pungent. Provide sufficient water throughout the growing season and harvest when mature. Radishes left in the garden for a few extra weeks develop more of the isothiocyanates, making them more pungent.

Cooking and roasting will help tame the pungent flavor of radishes. And try peeling spicy varieties before serving them fresh.

A bit more information:  Add some lemon juice to the cooking oil when roasting and sautéing radishes. It helps maintain their red color.

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