The bunches of colorful radishes piled up in bins are a gorgeous greeting for shareholders picking up their first shares of produce in the spring. To the delight of those who truly enjoy them, radishes will often find their way into CSA shares again in the fall.

photo - radishes

photo by Kendra Michaud

Radishes can be enjoyed raw either by themselves, in salads, or with a favorite dip. If you find their bite is a little too much, cooking radishes will tame the flavor. They can be used in soups, or roasted with other root vegetables.

The greens of radishes are also edible and delicious in soups, sautes, and, if young and tender, raw in a mixed green salad.

Radishes will last a couple weeks when stored in a plastic bag in the refrigerator. Be sure to cut the green tops off and store them separately.


Sauteed Radishes with Hard-Cooked Eggs and Spiced Yogurt Sauce

The recipe available from the link above is excerpted from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson and Angelic Organics (Gibbs Smith Publisher).

Mushroom, Radish, and Celery Salad with Lemon and Garlic

This is a quick, tasty, springtime salad from the Vegan Gourmet by Susann Geiskopt-Hadler & Mindy Toomay.

  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons fresh squeezed lemon juice
  • 1 clove garlic, minced
  • 1/4 teaspooon salt
  • several grinds black pepper
  • 1/4 cup minced fresh parley leaves
  • 1/2 pount thingly sliced mushrroms (2 cups)
  • 1 cup thinly sliced radishes
  • 1 cup thinly sliced clery hearts (the inner yellowish stalks)
  • lettuce leaves

Whisk together the oil, lemon juice, garlic, salt, and pepper until well combined. Stir in parsley and set aside at room temperature. Combine the sliced vegetables in a bowl. Pour on the dressing and toss again. Serve immediately, or allow to stand at toom temperature, tossing occasionally, for an hour or two. Serve atop a bed of lettuce.

Creamy Radish Spread

  • 8oz package Cream Cheese (or substitute)
  • 2 tablespoons prepared horseradish
  • 1 tablespoon fresh dill
  • 1 tablespoon fresh chives
  • dash of salt
  • 1 cup shredded radishes

Mix all ingredients in medium bowl. Cover and refrigerate for 1-2 hours so flavors meld. Serve on bread or crackers.

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