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
RECIPES:
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!!
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