Radishes are crunchy and slightly spicy. They can be pink, red, purple, black, or white. Both the roots and the greens are edible.
Separate the roots from the greens by cutting about half an inch above the bulb. Store both in an unsealed bag in the fridge.
Radishes are delicious raw. Slice them up and add them to a salad or salt them and put them on a relish tray.
They’re great fried in butter, alone or in a stir-fry. Be sure to give the bulbs more cooking time than the greens.
They also make a tasty pickle!
- Quick Radish & Carrot Teriyaki
- Seasoned Radishes
- Egg Roll in a Bowl
- Put them in your homemade sauerkraut
- Crunchy Peanut Salad