I have finally gotten to the bottom of something that has been eating at me for a long time. Why don't more people like radishes? Let's face it, they're just not in the popular crowd and now I know why. Here goes: it's in the name. The vegetable is called rad-ish. Not rad (i.e., cool, desirable), but rad-ish (i.e., maybe cool? Kinda cool? Is somebody gonna vouch for that guy?).

My mission is to get you to see the attractiveness of this shy, introverted root. If the radish will not self promote, than I guess I will have to do it.

The first thing that you have to realize is how versatile the radish can be. It can be sliced, grated, chopped, quartered, and merely chomped. Radishes provide a zippy addition to a variety of dishes including salads, ‘slaws, kimchi, and appetizers, and they can even be used as garnishes and condiments. A popular Asian condiment is grated daikon radish, which is said to help aid digestion. Here's a radish recipe I LOVE!

Lightly Sautéed Radishes and Leeks Ingredients: 1 bunch radishes, 3 medium leeks, cleaned well and chopped ½ bunch green onions, chopped 1 Tbsp. olive oil 1 Tbsp. butter ½ cup chicken broth 2 tsp. lemon juice Salt and black pepper to taste

Directions:

Heat the olive oil and butter in a large skillet until butter melts. Sautee green onions and radishes until onions are tender and radishes are crisp tender (about 5 minutes). In a small saucepan, cook leeks in chicken broth and lemon juice until tender (most of the broth will be absorbed). Add radishes and green onions to the pan and stir to meld flavors. Add salt and black pepper to taste and serve warm!