Radical Renaissance: Try Our Rad Radish Recipes

These radish recipes will teach you several new ways to use radishes, including cooking them, and you’ll learn about the many radish varieties available.


| February/March 2012


The best way to eat a radish is smeared in butter and dusted with crunchy sea salt. There’s no point arguing this. Many who’ve gone before have already proved you wrong. It’s important to use room-temperature butter — the most delicious, tangy, cultured butter you can find (extra points for homemade) — and the kind of coarse salt crystals that are big enough to catch the light and sparkle. 

If you must dress up the radish (don’t you think it’s pretty enough already, with its smooth skin, supple shoulders and rainbow-bright, firm flesh?), well, fine then. Go ahead and slice those babies as thinly as you can and layer them atop a crusty baguette that has been split in half and has itself been buttered and salted. Here you have the fundamental building blocks of taste: bread, butter, salt and pepper (the radish is the pepper). Dark rye breads are pretty great in this role, too, as many people of Eastern European descent will tell you. 

But the radish comes in such a fun array of costumes — black! hot pink! tie-dyed! — that it’s hard to resist playing with your food. And who knew you could cook a radish? (If you did, good for you, but most North Americans probably haven’t yet had the pleasure of snapping their teeth right through the middle of a hot, baked radish.) This is an especially good option for folks who don’t appreciate the spicy bite of radishes, because peeling them and cooking them are sure ways to tame their heat. The pungent note is actually a mustard oil enzyme, much of which lives in the skins, and the enzyme’s pungency softens at high temperatures. Roasted radishes taste a bit like mild, sweet turnips. 

But the best reason to try roasting, braising, broiling, steaming or sautéing the humble radish is that putting old-fashioned foods to new uses can be delightfully creative and satisfying. Plus, adding your own contribution to your culinary heritage is a sure way to honor it. In this spirit of experimentation, you’ll no doubt discover that the simple old way — raw, dragged through butter and salt — really is the best. But fanning the flames of invention never hurt anybody. 

Radish Recipes

If you have wonderfully inventive ways to use radishes, we’d love for you to share them with us and each other. Just email RealFood@MotherEarthNews.com with “Radish Recipes” as the subject line, or post a comment below.

Check out even more radical (and tasty) radish ideas: Maple Baked Radishes, Whole Radish Pasta, Daikon Cakes, Pink-and-Black Radish BakeWatermelon Radish Pickles, Baked Vegetable Chips and Black Radishes the Russian Way.

Kate Sbani
2/14/2012 3:57:25 AM

I love roast radishes, too! Read my blog entry with photo of a late summer radish lunch:http://buzzkillkatie.blogspot.com/2011/10/radish-rug.html


Talitha Wark
1/29/2012 3:26:54 AM

I add them sliced to my moussaka lasagna (no pasta used) style layering different sliced vegs (any really) with stewed tomatoes and garlic then a nice cream sauce on top baked in the oven till lightly golden and bubbly. Yummy!


Peggie Bledsoe
1/25/2012 10:06:42 PM

Radish greens make a wonderful soup. Chop and boil them in chicken broth with a few garlic cloves and some chopped onion. Puree and stir in some heavy cream.






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