If it has been awhile since you have tasted a radish, it's time to close your eyes and take a bite. The distinctive peppery taste is something we can remember and recognize.

Radishes are root vegetables that look similar to turnips in appearance and texture. We often add these tasty veggies to our salads, but I challenge you to revisit this colorful vegetable. They are nutritionally beneficial and the crunchy, crisp goodness can be added to more than just salads.

What to look for when you shop

Locally, the most common radish is the familiar red and white variety known as the Red Globe. They will often be found with their leaves tied in bunches. The radish should be hard and solid, with a smooth, unblemished surface. The leaves are best when crisp and green.

At Home

If purchased with leaves, remove the radish, unless you're going to serve it the same day. Place the radish in plastic bags and store in a refrigerator for up to two weeks. When ready to serve, scrub the radish surface and trim off the stem and tip. Enjoy with peel or without. If you plan to eat the leaves, simply wash and enjoy.

Healthy and Delicious

A serving of seven radishes only has 20 calories and provides 30 percent of the recommended daily value of vitamin C. In addition, the added benefits of folic acid, B-6, potassium, calcium, magnesium and fiber make the radish an excellent addition to your diet.

€ Add sliced radishes to stir-fry for extra crunch and bite.

€ Chopped or sliced radishes can be added into tuna or chicken salad for zip and texture.

€ Mix chopped or sliced radish into chili, sour cream or plain yogurt for a baked potato topping.

€ Roast the radish halves, brushed in olive or canola oil, at 450 degrees F for 15 minutes.

€ Thinly slivered radishes can be stirred into rice pilaf.

€ Radish greens can be tossed into veggie soups or stir-fry.

€ Make a radish snack when you are looking for the "crunch."

Remember, a radish tulip is a beautiful tasty garnish. To make: trim the root ends carefully, cutting off as little as possible. Holding each radish, root side up, slice radish skin into pointed petal shapes, starting at the root end and leaving the base of the petal attached. Repeat all the way around the radish, making about five petals. Chill covered in ice water for 30 minutes.

Where to find it locally:

Roth's Fresh Markets, 2540 S. Santiam Hwy., Lebanon

Country Fair Produce, 33754 Santiam Hwy. Lebanon

To find other local growers, visit localharvest.org or pickyourown.org.

Want to get involved in the Fruits and Veggies: More Matters campaign? Call Nancy Kirks at 451-6425.

Angie Frederic is a dietitian with Samaritan Lebanon Community Hospital.

Roasted radishes and root vegetables

Recipe summary

Preparation time: 40 minutes

Number of servings: 4

Cups of fruits and vegetables per person: 1.5

Ingredients

3 medium sweet potatoes, peeled and cut into 2-inch chunks (about 3 cups)

4 medium parsnips, peeled and cut into 2-inch chunks (about 2 cups)

2 medium red onions, peeled and quartered

12-oz radishes

1 whole head of garlic, cut in half lengthwise

2-1/2 Tbsp. olive oil

1/2 tsp. black pepper

1 Tbsp. fresh or 1 tsp. dried thyme

1/4 tsp. salt

Directions

Preheat oven to 450 degrees. In a large bowl put potatoes, parsnips, onions, radishes and garlic. Toss with olive oil, salt and pepper. Arrange vegetables in a single layer in a 15-inch x 10-inch roasting pan, bake until vegetables are tender and golden, stirring occasionally, about 45 minutes. Arrange vegetables on a serving platter. Sprinkle with thyme and garnish with thyme sprigs if desired.