Radishes are crisp, juicy, and super good-for-you.
Store radishes, with their tops off, in the refrigerator. The roots will keep for a couple weeks, if not longer. Save the greens for soup or radish leaf pesto.
Radishes are typically eaten raw -- sliced and added to salads for crunch and color; pickled; or simply salted and eaten with butter. If you don’t love radishes raw, try roasting them with olive oil, salt, and maybe even a drizzle of maple or sorghum syrup. Salads that include radishes are wonderful with an herb yogurt dressing. Try them as a snack, raw or roasted, dipped in tahini yogurt sauce.
Quick Vinegar Radish Pickles Radish Leaf Pesto Green Salad with Radishes and Creamy Mustard Dressing Spring Abundance Bowl with Quick Pickled Radishes and Herb Yogurt Dressing Shaved Radish Salad with Herbs and Pepitas Chopped Vegetable Salad with Lemon Garlic Dressing Butter Glazed Roasted Radishes with Fresh Herbs Radish and Pecan Grain Salad with Fresh Herbs Momofuku’s Fermented Radish Kimchi Tahini Yogurt Sauce Roasted Vegetable Agrodolce (delicious with any root vegetable) Marinated Lentils with Crunchy Vegetables Potato, Leek, and Radish Green Vichyssoise