Winter radishes are larger in size than their cousins that herald spring. These root crops are harvested in late fall and can be stored through the winter.

Radishes are low in calories and high in fiber and vitamin C. A cruciferous vegetable, they have cancer-protecting properties, and they’re rich in many minerals like sulfur, iron, and iodine.

Radishes have been cultivated for thousands of years in Asia, where wild varieties can still be found. British colonists brought the radish to Massachusetts in 1629.

The Black radish (Raphanus sativus niger) can be cylindrical or round. The tough black skin hides a white, crisp, juicy center. They were first cultivated in the Mediterranean basin and became common in Chinese and European folk medicine. Because they are spicy and pungent, I prefer to cook or saute them, though they can be eaten raw.

Spinach and Radish Salad (Provided photo — Yvona Fast)

Daikon radishes are popular throughout Japan, where they’re served raw, cooked, pickled, or dried. These large roots that look like long white or pink carrots. They can be up to a foot long, and some are even longer. Giant daikons can weigh 100 pounds and be 3 feet long, but at that size, they’re probably tough.

The Daikon radish adds spice to almost every Japanese meal. That mound of juicy white stuff served with sushi or tempura? It’s grated daikon. Finely grated raw daikon is often sprinkled with soy sauce and spooned as a garnish over fish, meat, or fried foods. It is also important in the cuisines of Korea, China, Vietnam and India. Asian cooks use the entire plant — the leaves as well as the root.

Watermelon radishes are one of my favorites, because of their bright pink centers and light-green skin. They are mild, pretty and tender, and as such are great in all types of salads.

Daikons and watermelons add bright color and refreshing flavor. My favorites are the purple Daikon and the beautiful two-toned watermelons. I like them thinly sliced in salads or sauteed with chicken.

Choose your radishes wisely. Add them to all types of salads. Serve them as crudites with dip. Thinly sliced radishes add crunch to chicken, tuna, egg or potato salads. They’re also a great topping for a bagel with cream cheese, or a baked potato with sour cream.

Stir-fry them with chicken or tofu. Eat them on sandwiches. Cook them in skillets. Bake them in casseroles and gratins. Roast them with other root veggies to bring out their natural sugars. To roast, halve or quarter, toss with olive oil and a little salt and sugar, and roast at 375 degrees for 10-15 minutes or until easily pierced with a fork.

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Spinach and Radish Salad

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Ingredients:

About 4 cups spinach (10 oz. bag)

About 2 cups radishes

About 1/2 teaspoon salt

About 1/2 cup plain yogurt

About 1/2 to 1 cup crumbled feta cheese

Optional: Scallions or sweet onion, sliced or diced

Optional: 1 or 2 hardboiled eggs, or 1 cup cooked, shredded chicken or turkey

Directions:

Tear spinach leaves into salad bowl. Baby spinach is best but any spinach will do.

Slice radishes in. Sprinkle with salt and toss.

Fold in yogurt and feta. Stir to combine.

Makes about four 1-cup servings.

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Asian Radish and Chicken Stir-Fry

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Radishes add an earthy, spicy flavor for a quick weeknight meal.

Ingredients:

1 Tablespoon cooking oil

1/2 pound chicken tenders or thinly sliced chicken breast

2 cups radishes, sliced julienne (I used black radishes and purple Daikon but you can use any)

1/2 cup thinly sliced carrot

1/2 cup sliced mushrooms

1 cup minced onion (about 1 large)

1 cup chopped greens (kale, spinach or cabbage all work well)

1 clove garlic, minced

2 Tablespoons soy sauce

Directions:

Heat oil. Add chicken and stir-fry 2-3 minutes on medium-high heat. Add radishes and carrots, and stir-fry 3-4 minutes. Add mushrooms and onion and continue to cook about five minutes. Add greens and garlic, sprinkle with soy sauce, lower heat, cover and cook until vegetables are tender and meat is cooked through. (Spinach only needs to cook a couple minutes; kale and cabbage need a little more time.) Serve over grain such as millet or rice. Serves 2-3.

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Author of the award-winning cookbook “Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers Market,” Yvona Fast lives in Lake Clear and has two passions: writing and cooking. She can be found at www.yvonafast.com and reached at yvonawrite@yahoo.com or on X, the social media platform formerly known as Twitter: @yvonawrites.