Storage: Separate roots from greens for best storage. Greens -maintain moisture; if they get wilted – refresh in bowl of cold water in the fridge

Freezing- not recommended

Best Uses: salads, slaws, stirfry, saute, braised, roasted, grilled, pickle / if you don’t like the spiciness of radishes – cook them – they lose the bite. Yes, you can eat the greens too, but we recommend cooked as they can be a bit tough and prickly-about 5 minutes or until wilted but still bright green.

1/2 lb = 1 2/3 Cups sliced

Radish Greens Dal – recommended by Chelsea

Creamy Radish Dip 
Holmberg, Martha (2013) Fresh Food Nation. Newtown, CT: The Taunton Press
8 oz pkg cream cheese
4 Tbsp unsalted butter softened
1 to 2 cloves garlic, miced
1 tsp worcestershire sauce
1/2 tsp fresh lemon juice
1/2 tsp celery salt
1/8 tsp paprika
1 C chopped radish
1/4 C. finely chopped scallions (white & light green only)
Put the cream cheese, butter, garlic, worcestershire sauce, lemon juice,
celery salt, paprika, and salt to taste into medium bowl. mix with a 
wooden spoon until well combined(you can use mixer on low). Stir in the
radish and scallion. chill for several hours to allow flavors to blend

Radish Leaf Pesto – delicious!!

Holmberg, Martha (2013) Fresh Food Nation. Newtown, CT: The Taunton Press

Pinterest – Radish Board

Food 52 Black Radish Info

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