One of our favorite root veggies to pull out of the ground in early spring these crunchy, peppery and vibrant vegetables never disappoint. The greens are edible as well and make a great pesto or salad green. We prefer eating them with a little dirt still on them but of course, they’re lovely when enjoyed washed, cleaned and eaten in salads, topped on toast (think butter and thinly sliced radishes) or roasted. They’re one of the crunchiest vegetables we grow and I love the texture and flavor they add to almost any recipe. There is a wide variety of radishes ranging from the classic red rounds, to daikons, black radishes, and even watermelon radishes. They all very slightly in spice level but can be used interchangeably in recipes. When we’re in a pinch for time our go-to lunch is a thick sliced of toasted baguette spread with ricotta, thinly sliced radishes, olive oil and sea salt. It doesn’t get more basic or delicious than that!


Spring, Fall, Summer

Cooking Options

Raw, Roasted, Sautéd, Grilled, Steamed

Storage Best Practice

Remove the greens immediately (they leach moisture from the roots causing them to go soft quickly) and keep the tops and roots in separate plastic bags in the ridge for up to 2 weeks.

All Radishes Recipes