Radishes

Get The Most Out of Your Radishes from Backyard Eats

Harvesting Radishes

When It’s Ready
  • Pull from soil 3-4 weeks after planting
  • You may see the radish begin to pop out of the soil

How To

  • Pull the entire plant from the soil
  • Cut off the taproot and greens from the radish

Growing Radishes

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

Storing Radishes

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Want To Learn More?

At Backyard Eats, we’re passionate about helping our clients discover and share the magic of homegrown good. Our Harvest Guides will teach you everything you need to know to harvest, store, and cook with fresh produce right from your own backyard! Our Harvest Toolkit Directory includes a list of all our step-by-step guides. Click below to give them a try!