I mean they’re cool, but they’re not that cool.
They’re only rad-ish.
How dare you…take my dam upvote
dam
Don’t suppose you’re actually a beaver?
I was using swipe typing and knew it was wrong when reading it. Then I was like fuck it and hit post anyway like a fucking madman. Felt good.
That was way more clever than it had any right to be… Get out!
Too many claims, too little sources to back it up; did big radish write this?
Although sulforaphane research on cancer has been ongoing for many years, there is no good clinical evidence to indicate consuming sulforaphane-rich vegetables or dietary supplements provides any effect. Wikipedia
Hmm
The fact that this post continues to stay up is an indictment of Lemmy moderation
Yeah, this is the second post I’ve seen today regarding radishes.
Big Radish is on the move.
Just wait until you hear from Big Daikon.
big radish
They’re called daikon.
The leaves are edible too,I use them in various recipes
The leaves are edible too,
I actually didn’t know that
And they’re delicious.
Put a lil salt on em and its a genuinely great snack.
Well, until you get that one that’s randomly hotter than the sun and turns your eyes and nose into gushing torrents, while you try not to cough it out in front of everyone else.
Always when you least expect it
The gamblers choice. I like it.
Edit: same as that mystery chunk of ginger/cloves/etc.
Lower your blood pressure on one hand and raise it with the other. A perfect balance.
Alternatively a little lime/lemon juice and a sprinkle of sugar and you got awesome sweet pickled radish.
Or just cronch em!
Slice them thin, a tiny bit of salt and pepper, a dash of vinegar, let it rest on the fridge overnight.
Oh, so pickling them.
Not quite, right? You’re not drowning them in solution. But now I need to try fully pickling them.
Also one of the few foods that give me inexplicable instant acid foaming back up from my stomach. I’ll eat habaneros for giggles, no problem, but a single one of those little round red monsters in a salad and I’m out.
It’s likely the sulforaphane, the compound that doesn’t actually fight cancer at all. Similar to the sulfur containing compounds in onions, it’s an irritant created when radish tissue is damaged to repel pests. In mammals, it irritates the lining of the digestive tract and causes the lower esophageal sphincter, which normally keeps stomach acid from refluxing, to relax.
Dunno, but wiki says “Sulforaphane is present in cruciferous vegetables, such as broccoli, Brussels sprouts, and cabbage. Sulforaphane has two possible stereoisomers due to the presence of a stereogenic sulfur atom.[3]”
I eat those three foods with no problem, unless radishes are the different isomer…
Sulforaphane is heat labile, so cooking breaks some of it down. Broccoli and cabbage are fairly low in it, while Brussels sprouts and radishes are quite high. Radishes also have high amounts of sulforaphene, a related compound with similar properties. So it might be cooked vs raw, quantity consumed, -phane vs -phane/-phene, or something else entirely.
Only the R-isomer is found in any appreciable amount in nature, so it’s probably not that unless you’re eating research radishes.
Duh. I’m not braining too well today, of course it’s the cooking.
You’re fine! I had to ask myself why I cared so much, and it’s because I love radishes but they also wreck my guts. I have no problem eating them cooked, though the spicy/snappy flavor goes away because that’s the sulforaphane/phene.
It’s yet another vegetable humans love because of the thing it makes to keep animals from eating it. We’re culinary masochists.
If anyone here dislikes the peppery taste of raw radishes, I recommend cutting them into chunks, tossing with some olive oil, salt, and other seasoning and roast them until they are tender. This gets rid of the peppery taste and makes them taste more like potatoes or turnips.
The peppery taste is what I like most about radishes.
That’s always been my issue with them. I’ve been trying to expand my palate continuously, and this sounds wonderful. Definitely giving it a try.
Huh, I might try that. While I like the taste of radishes, I never know what to do with them other than toss in a salad. My kids don’t like the taste so another option is bonus
Sounds like that could get rid of the benefits like vit C as well.
Roasting them in a non-cast iron pan is the way to lose the least amount of vitamin C out of all available cooking methods. And to someone who won’t eat radishes if they aren’t cooked, they get more vitamin C eating them cooked than not eating them at all.
Anyway, eating a raw bell pepper is a wonderful way to get lots of vitamin C. Adishes are awsime anyway.
This is what I was looking for. How I make them taste better.
And they’re by far the easiest vegetable to grow yourself, so much so that being called a ‘radish farmer’ is an insult.
They’re easier than zucchini? Does that make keeping radishes from taking over their entire plots actually kind of difficult or do they just grow perfectly only where you plant them?
The latter. But don’t plant anything else nearby. The grow damn fast and shadow everything around them.
contain vitamin C
Basically all plants do. Do radishes contain unusually much of it?
improve blood pressure
Higher or lower?
Higher or lower?
Sideways
Flips your sistolic and diastolic, just for fun
They also make your farts smell like rotten eggs if you eat too many of them.
Sold
really?
raw? I’ve been eating radishes for years - the red ones mostly - and haven’t had this.
I certainly have broccoli farts tho, and asparagus pee.
pickled - kimchi for example - oh heck yeah but that’s a lot of fermenting
Was this written by a guy who is in love with, and does sleep with, radishes?
daikon’t see a problem with it.
I love that the pronunciation of daikon makes this sentence sound British in my head
Too bad they taste bad
Radish, horseradish, garlic and onions are probably my favourite veggies for sandwiches
If you’ve never tried this with a sandwich, give it a shot. Toast the bread well, then take a peeled clove of garlic and rub it on the inside facing side of each slice. Basically, you’re using the rough surface of the bread to grate the garlic down to nothing until the clove is gone and transferred to the surface if the bread. Then add a light bit of olive oil, salt, and pepper. This works especially well with with salami or prosciutto and basil sandwich.
If you like garlic, it imparts a powerful flavor, even moreso than chopped. It’s basically like micro planed, but quicker
Here we fry sliced rye bread, rub it with salt and garlic and top it with melted cheese.
I’ll try your suggestion.
Radishes contain almost no calories
Not very amazing then, given that I need those to survive.
also it’s not like other vegetables have the energy density of plutonium, aside from the starchy stuff most vegetables have precisely the amount of calories that’s good for you.
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Well that’s an easy fix: use maintain weight, and then eat a little more ;)
Even easier: maintain my weight then you’ll gain all you want
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Not really. With this flipped around my reaction is …. “whooOOSHH”.
How is it that now even self-deprecating humor targeting oneself can get someone ‘s panties in a bunch?
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Oh come on. Don’t just ignore my smiley and go on a rant like a boomer snowflake.
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Not selling me anything, no clickable link, just a prophet for the benefits of the great radish. I’ll allow it.
Not selling me anything,
EAT MORE RADISHES
I grow them myself, so fuck “big radish”.
Did Lemmy just become a radish place?
What link where?!
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I like radishes, raw and pickled. And it used to be very cheap food. But in US it’s really expensive. I wish we could just grow stuffs freely. Radishes are ready in 2-3 months if grown.
