How to Use a Radish
May 29, 2014
Author: Caroline Selle
Category: General News Recipes
For a long time, radishes were the bane of my gardening existence. Though they’re easy to grow and fun to pick, I always ended up tossing more in the compost than the kitchen. Now, I can’t wait to yank them out of the ground, rinse of the dirt, and start chopping.
If you can’t stand the sharp, bitter taste of the vegetable, never fear. It’s easy to cut the strong flavor with a little bit of butter or oil, sautéing, or mixing the radish with other, milder foods. And if you can’t bear the root, you can still eat the greens. Here are a few staple recipes I’ve found to use up the whole plant.
Sautéed Radish Greens (cooking time 10 minutes)
Radish greens are rough and prickly when first picked, but they soften with oil and heat. With a flavor reminiscent of mustard leaves, these sauteed greens can be substituted in recipes calling for turnip greens too.
Sauté 5 cloves minced garlic in 3 tablespoons of olive oil until the pieces begin to brown. Add about 5 cups of freshly washed and chopped loosely packed radish greens (they’ll cook down a lot), and cook over medium heat until thoroughly wilted and dark green. Salt to taste.
Radishes on Toast (prep time 5 minutes)
Spread butter over a few slices of toasted baguette. Add a few sprigs of parsley or mizuna (an early mustard green variety) and two or three sliced radishes. Enjoy! The creaminess of the butter cuts some of the sharp, spiciness out of the radish.
Radish Salad (cooking time 5 minutes)
This is sort of a radish slaw. Mix a cup of sliced radishes, a tablespoon of chopped cilantro, and a tablespoon of mayonnaise together in a bowl. Serve as a side dish, garnish, or (see above) with toast.
Here are a couple of more established radish recipes you might want to try: