Radishes Recipes


Availability: July and October

Storage tips: Refrigerate in a plastic bag for at least a week.  Remove the greens and store them separately.  

How to eat: Radishes are great raw chopped up in a salad or as a snack with or without dip. They can also be used cooked in an Asian inspired stir-fry or roasted, which mellows out the bite and sweetens them up.  Greens are also edible raw in salads or cooked!

How to preserve: 

Storage:  Radishes will store in your fridge if you remove the tops for a couple weeks or longer.  Make sure to check the moisture on them to prevent drying out (too dry) or rotting (too wet).

Fermented:  Put them into your Kimchi!  Here's a link to how to do it: Slice it Salt it Stomp it Handout.  Or see the Korean Radish Pickle below.

Quick Pickle: See below!

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.

This recipe is just a basic formula and can be flexible.  You can change up the spicing how ever you like!
  • 1 bunch radishes, sliced into the thinnest possible rounds
  • red pepper flakes, to taste
  • 1/2 TSP whole mustard seeds
  • 3/4 cup white vinegar
  • 3/4 cup water
  • 3 TBLS sugar
  • 2 TSP salt

Pack radish into a pint jar.  Add spices.

In a small saucepan over high heat, combine the vinegar, water, sugar, and salt and bring the mixture to a boil, whisking occasionally.

Pour the mixture over the radishes and let them cool to room temperature before covering and refrigerating. The radishes are ready to serve immediately and will last a couple of weeks in the fridge.

Yes, radish greens are edible and delicious!

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

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.

This recipe was share with us by our employee Rachel Whitten's mother.  She serves it over pasta.  Delish!

3 cups radish greens
3 garlic cloves, peeled
1/4 cup olive oil
1/3-1/2 cup parmesan cheese, shredded
salt to taste

Remove stems from the radish greens.  Put into food processor with remaining ingredients.  Blend until smooth. 


  • 1 cup onion, chopped
  • 1 pound ground meat (beef, turkey, etc.)
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • 1 bunch radish tops, chopped
  • Sweet pepper, chopped (if you don’t have any leftover, sub in sliced radishes)
  • 8 beaten eggs, or to taste

Heat oil in skillet on medium. Add onions and meat and cook until browned. Stir in garlic, salt and pepper and cook 1 min more. Put meat mixture into a casserole dish. Top with radish greens and sweet pepper/radishes in a smooth layer. Pour eggs over and bake at 350 degrees until set. Serve warm or cold. Even freeze it!

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

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

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.

  • 1 scallion, finely chopped
  • 2-3 cups carrots, cut into matchsticks
  • 1-2 cups radishes, halved & thinly sliced
  • 2 TBLS cilantro, chopped
  • 2 TBLS sesame seeds, toasted

Toss above ingredients in large bowl.

Pour over the following dressing, toss, and marinate for 10+ minutes.

  • 3 TBLS rice or cider vinegar
  • 2 TBLS toasted sesame oil
  • 2 TBLS soy sauce
  • ½ tsp sugar or maple syrup

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!