The Icicle radish (Raphanus sativus), is a spring cultivator and a member of the Brassicaceae family along with cabbages, turnips and watercress. Also known as White Naples, White Italian, the Long White and White Transparent.
The slender Icicle radish has thin white skin and offers a mild radish flavor and crisp texture. This long rooted radish is typically about four to six inches in length and capped with edible greens. The pure white flesh of the Icicle radish is less piquant than the common red radish. Roasting the Icicle radish will bring out its subtle sweetness.
Icicle radishes contain vitamins C and B6, ascorbic acid and calcium. Like many radishes Icicle radishes contain active enzymes that aid in digestion. The edible leaves of the Icicle radish are rich in vitamin C, beta carotene, calcium and iron as well.
Diced, sliced or slivered, raw icicle radishes add crispy texture to salads and relishes. Use to add a peppery accent to tacos, tortas and Mexican soups. They can be grilled, braised or roasted. Shred or grate and use as a condiment for sushi and sashimi. Use when making kimchee or pickled carrots. The greens of the Icicle radish can go straight into salads, or be added to soups, stir-fries and curries. Serve whole on crudité trays with cream based dips or soft cheeses.
- 8 ounces cream cheese ( softened)
- 1/2 cup butter (softened) or 1/2 cup margarine ( softened)
- 1/2 teaspoon celery salt
- 1/8 teaspoon paprika
- 1/8 teaspoon red cayenne pepper
- 1/2 teaspoon Worcestershire sauce
- 1 cup finely chopped red radish
- 1/4 cup finely chopped green onion
- Mix all ingredients together.
- Serve on rye rounds or crackers.
- bunch or 4 long radishes (about 1-pound, 400 g of radishes)
- 1 cup water
- 1 cup white vinegar
- 2 teaspoons sea salt
- 2 teaspoons sugar or honey
- 1/2 teaspoon crushed peppercorns
- 1 to 2 cloves garlic, peeled
- 1 chile pepper, split lengthwise
- Peel radish. Trim off the leaves and roots and slice thickly
- In a non-reactive saucepan, bring the water, vinegar, salt, and sugar or honey to a boil, until the sugar and salt are dissolved. Remove from heat and add the peppercorns, garlic and chile.
- Pack the radishes in a clean pint-sized jar, and pour the hot liquid over them, adding the garlic and chile into the jar as well.
- Cover and let cool to room temperature, then refrigerate.
Storage: The radishes will be ready to eat after 24 hours. During storage, the liquid will turn a nice rosy color and flavors -such as garlic and hot peppers – will get stronger. The radishes can be kept in the refrigerator for up to one month.
- 2 bunches radishes (about 1 pound), preferably icicle, tops trimmed to 1 inch above roots
- 3 tablespoons unsalted butter
- 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
1. Place the radishes in a large skillet and add just enough cold water to cover, about 2 1/2 cups. Add the butter, sugar, salt, and pepper and bring to a boil.
2. Reduce heat to medium-low and simmer until the radishes are tender when pricked with a paring knife and the liquid has reduced to a glaze, about 12 minutes.
3. If the radishes are tender but the liquid hasn’t reduced sufficiently, use a slotted spoon to transfer them to a serving dish and continue reducing the liquid. Spoon it over the radishes and serve with buttered crusty bread.
The long, slender icicle radish is typically available in spring and early summer. If you prefer the more common red radish, which is round, slice it in half vertically.