The ancient Greeks first used radish seeds in their recipes, and they were also the first people to use a procedure for drying radish seeds. This method was more crude than the method which is commonly used today. Radish seeds were roasted or smoked before eating them, and this process sometimes destroyed most of the flavor. They are no longer roasted, but most recipes which call for dry seeds do so because smoke flavor goes best with them. Radish seeds can be used whole or in seed form.
When you buy radish seeds, you usually get whole seeds. Although you can use cracked or bruised seeds in recipes, whole seeds add much more flavor and texture to the dish. You can soak the seeds overnight, either in water or another container, to extract the flavor. If you choose to use the seeds directly, put about one tablespoon of them into your pot of boiling water or put them into a cheesecloth covered strainer. Leave them until you have added about half a cup of water to bring the seeds to their boiling point, then remove them from the heat and let them cool down.
Once you have strained the seeds, add about a teaspoon of sugar to them and steep them for about thirty seconds. Strain the seeds and put them into a glass or ceramic bowl. Let them cool and you can store them for a few days. You can use the seeds in any recipe that you choose, but if you don't like the taste of the juice, you can save the pulp for another use.
You will probably use radish seeds in all your cooking, except for fruit, vegetables, and soups. You will find the seeds very attractive in a salad, added as a vinaigrette ingredient or to top an egg salad. It will make a delicious part of your next meal.
To get the most flavor out of your radish seeds, you should make sure that they are crushed and not ground up. Ground radish seeds will lose much of their flavor. Although the seeds may not give much flavor to the finished product, they do provide valuable mineral and vitamin content, which is lost when the seed is ground up. Radish juice is an excellent source of potassium and magnesium, both of which are important to the body.
You can use the seeds in a variety of recipes, but there are a few things that you should keep in mind. If you are looking for a good source of protein, use the meat from the center of the radish. This is called "center flesh" and it has a higher concentration of good flavor proteins than any other piece of the radish. Use the seeds to add color and flavor to your baked potatoes, rice, vegetables, popcorn and toasted sandwich. You can even sprinkle the seeds on top of baked potatoes or rice to add color and flavor.
There are a number of other ways in which you can use radishes. You can use them to pickle (use them whole) or make slaw. They make great vegetable chips or addition to a red sauce to cook with chicken, pork or beef. You can also use radishes to make homemade tomato paste. Use the white flesh for this recipe and the green seeds and juice for the others.
It is very easy to enjoy the amazing flavors of radish seeds. They have a unique combination of flavor from the outer skin and the inner seeds. The skin is often very bland, while the seeds offer a strong and distinctive flavor. Radish juice or seed powder is a wonderful addition to any recipe where you want a taste that is out of this world.