Radishes are a member of the brassica family, and we grow a wide variety on the farm. Radishes can be found in multiple colors like yellow, white, red, pink, and even black. Radishes have a fast harvest cycle and can be grown in spring, summer, and fall. Their fast growing cycle makes them a good choice for children’s gardens. They are delicious in many different preparations from cooked to raw. Radish greens make a great slightly spicy addition to salads and cooked dishes. Raw radishes have peppery and somewhat spicy flavor, while cooked radishes are very mild and take on a soft, pleasant texture.
From left to right: White Icicle, Shunkyo, French Breakfast
Remove leaves and store in a plastic bag in the vegetable crisper. Store radishes unwashed in a plastic bag in the refrigerator.
For radish leaves, wash thoroughly, being careful to rinse several times to wash away any remaining dirt. Add to salads or sauté lightly. Radishes have many uses beyond the typical salad! Scrub to remove any dirt, then slice chop, or mince depending on your recipe. We love them raw in salads and slaws, roasted, in soup, or even casseroles.