Radishes Recipes

1 bunch radishes, trimmed
3 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon sugar
1 garlic clove, minced
1 teapsoon seasame oil

Take a hammer or potato masher and lightly crush each radish.  Don't mash it to bits, just smash it leaving it mostly intact.  Whisk up all of the other ingredients besides radishes and pour over the crushed (but still whole) radishes.  Toss to combine.  Cover and store in the refrigerator.  This salad can be served right away or may be stored for up to 1-2 weeks. 

This is a tradtional European appetizer.  Beautiful French Breakfast radishes are dipped in a softened herbed butter.  Yum!  Get creative with the herbs and enjoy!

1 bunch of French Breakfast radishes, tops removed and saved for another use
1/2 cup butter
1 tablespoon each of your choice of fresh minced herbs (parsley, chives, scallions, dill, etc.)
1 tsp minced lemon zest
salt to taste

Combine the butter with the herbs, lemon zest and salt.  Mix until smooth and evenly distributed.  Place butter into small bowl and surround with radishes.
 

This is a lacto-fermented radish recipe that can be made in a small batch.  Use a pint or quart jar depending on the size of your radishes.  This recipe needs time to ferment!  It cannot be eaten the same day as it is made.  But soon enough! :)

1 bunch radishes, tops removed and saved for another use, roots whole or sliced
2 teaspoons paprika mixed with 1/2-2 teaspoons cayenne powder (depending on how hot you like it!)
2 teaspoons salt
1 teaspoon sugar or maple syrup
1 inch section of ginger root, peeled and minced
1 tablespoon minced garlic or garlic scapes
1 scallion, cut into rounds all the way up the green section

Put radishes into a bowl and rub with paprika/cayenne mixture.  Let stand 1/2 hour.  Add remaining ingredients and mix well.  Put into a jar leaving 1 inch head room to the top and cap this.  Let stand at room temperature for at least 48 hours, but usually between 3-7 days.  Be sure to release the pressure in the jar each day as the fermentation process produces a lot of bubbles.  Taste and when you like it, start eating it and store in your refrigerator.
 

Yes, radish greens are edible and delicious!

1 bunch radishes, roots sliced, greens chopped
black pepper to taste

Dressing:
2-4 Tablespoons sour cream
2 tablespoons milk
1 Tablespoon lemon juice
3 Tablespoons minced fresh herb like dill, scallions, chives, parsley etc. (Optional)
salt to taste

Wisk up dressing ingredients.  Place radish greens and radish slices in bowl and toss with prepared dressing.  Add cracked black pepper to taste.  Serves 2-4.

2 tbls cooking oil
1 large cucumber, peeled, seeded, and thinly sliced
8 radishes, thinly sliced
1 cup chopped arugula (or radish greens!)
1 ½ tsp soy sauce
1 ½ tsp vinegar
1 tsp maple syrup (or sugar)
¼ tsp salt
Pinch of cayenne pepper (or ½ tsp minced hot pepper)

Heat the oil in a skillet over medium heat. Add the cucumbers and radishes and sauté for 4 minutes until tender. Mix together soy sauce, vinegar, maple syrup, salt, and cayenne. Add to skillet along with arugula. Sauté for 2 more minutes. Serve hot. Serves 2-4.

1 bunch radishes, trimmed and grated
2 carrots, trimmed, peeled and grated
1 small zucchini, peeled and grated
salt and pepper to taste
1/4 cup crumbled cheese like feta, Gorgonzola, cheve, etc.

Combine grated veggies together with the salt and pepper.  Check seasonings.  Pour over below dressing and toss to coat.  Cover bowl and refrigerate.  Serve cold and top with cheese.

For the dressing, wisk together:
2 tablespoons vinegar
1 teaspoon prepared mustard
1 teaspoon dried oregano
4-6 tablespoons olive oil

Availability: July and October

Storage tips: Refrigerate in a plastic bag for at least a week.

How to eat: Radishes are great chopped up in a salad or as a snack. They can also be used in an Asian inspired stir-fry.

1 bunch radishes with tops, roots quartered and greens removed and washed
1 tablespoon butter
1 tablespoon minced garlic or garlic scapes
salt

Heat butter in skillet on medium.  Add radish roots and saute quickly, stirring, until just barely tender, about 3 minutes.  Add garlic/garlic scapes and radish greens and stir until wilted.  Season with salt and serve.

This is not really a traditional recipe, just an great idea!  Combine some greek yogurt, or any kind of yogurt, with minced garlic (or garlic scapes), minced chives, and salt to taste.  Dip your radishes into this mixture and enjoy.  Of course you can embellish your dip in anyway with any spices or herbs, like cilantro, mint, cumin, lemon juice, etc.  Go wild and enjoy the juicy, crunchiness of radishes with a delicious dip!

Feedback