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A welcome addition to our salads of early spring greens, radishes offer us a splash of color and zest.  Although the radish root is 94 percent water and of modest nutritional value, it does provide a small amount of minerals such as potassium, phosphorus, magnesium, and iron.  However, radish greens do offer us an excellent source of vitamins A, C, and the B vitamins.

To prepare radishes, scrub thoroughly.  They do not need to be peeled.  Enjoy them raw, served on a veggie platter,  grated into salads or slaws, or sliced into sticks for dipping.  Use in soups or stews as you would a turnip.  Add to stir-fries, whole if small, sliced if larger.  To retain crunchiness, add them toward the end of cooking time; otherwise, cook longer to soften.  Radish greens can be added to mixed vegetable soups or stir-fries.  They will cook quickly.

Radishes can be stored for up to 2 weeks in a plastic bag or damp-wrapped in the refrigerator.  Radish greens should be stored separately, wrapped in a damp paper towel and placed in the hydrator drawer.  Remember to use these as soon as possible.

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