Get The Most Out of Your Radishes from Backyard Eats
When It’s Ready
- Pull from soil 3-4 weeks after planting
- You may see the radish begin to pop out of the soil
- Pull the entire plant from the soil
- Cut off the taproot and greens from the radish
Radishes are a crunchy, peppery root vegetable that can be enjoyed raw or cooked. They have a bright and slightly spicy flavor, and they add a refreshing crunch to salads and other dishes. When eaten raw, radishes are often sliced thinly and added to salads, sandwiches, or tacos. Radishes can also be cooked in a variety of ways, including roasting, grilling, or sautéing. Roasting radishes can help to mellow their spiciness and bring out their natural sweetness.
Varieties of Radishes:
Multicolor ‘Easter Egg’ Radish | Red Radish
This vegetable is best when used fresh, but here are a few tips for preserving and storage.
Fresh Storage: Keep in an airtight bag in the fridge for 1-2 months.
Long-Term Storage: Radishes can be stored in the fridge or freezer, blanched, or canned for long-term storage.
Cooking With Radishes
- Radish Salad: Slice radishes into thin rounds and combine them with mixed salad greens, cucumber slices, and a tangy vinaigrette dressing. The crisp and slightly spicy radishes add a refreshing crunch to the salad.
- Roasted Radishes: Toss halved radishes with olive oil, salt, and pepper, then roast them in the oven until they are tender and slightly caramelized. Roasted radishes have a milder flavor and make a delicious side dish or addition to roasted vegetable medleys.
- Radish and Herb Butter: Mix softened butter with finely chopped radishes, minced herbs like chives or parsley, salt, and pepper. Spread the radish herb butter on bread, rolls, or crackers for a flavorful and unique spread.
- Radish Salsa: Finely dice radishes and mix them with chopped tomatoes, red onions, jalapeños, lime juice, and cilantro. Season with salt and pepper for a zesty and vibrant salsa. Serve with tortilla chips or as a topping for tacos and grilled meats.
- Quick Pickled Radishes: Slice radishes thinly and pickle them in a mixture of vinegar, water, sugar, and salt. Let them marinate for at least 30 minutes. Quick-pickled radishes add tanginess and a pop of color to salads, sandwiches, and tacos.