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Old December 31, 2015   #1
clkeiper
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Default Radishes

Can you do ANYTHING with radishes besides eat them raw?
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Old December 31, 2015   #2
AlittleSalt
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Throw them at the neighbors? Happy New Year Carolyn.

Eat them raw, or raw in a salad is how we use them.
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Old December 31, 2015   #3
Deborah
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I like radish sandwiches. Butter dark bread, sprinkle salt and add a layer of radish slices. Good with soup.
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Old December 31, 2015   #4
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You can cook and eat the leaves.
And you can cook them.

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Old January 1, 2016   #5
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My son and I enjoy radishes. He is 5 and only likes them mild. So he likes the ealry season crop. The only thing I do is eat them raw. If you don't like them raw maybe try a different spring crop? Good luck!
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Old January 1, 2016   #6
imp
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Like4 any root veg you can cook them. Smaller whole ones can be dropped into the huice /fat area in the roasted chicken pan along with potatoes or carrots.

Depending on size, you can shred them into a slaw too.
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Old January 1, 2016   #7
clkeiper
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Thanks... that just popped into my head as I was looking at seeds catalogs last night. I have never seen a recipe using radishes as a cooked ingredient. hmmm. I was wondering if they were like lettuce. Nothing but a raw crop. never frozen never cooked.

I actually have a crop of radishes out in the garden that were seeds I threw away late this Fall as I was cleaning. I had a bunch of different seeds I tossed since they were old and the radishes are actually the nicest crop of radishes I have ever had. but boy oh boy... they don't set well in my stomach. quite frankly, it was embarrassing, not to mention disgusting. sigh.
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Old January 1, 2016   #8
reddeheddefarm
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We grow a few different ones for our chefs. They roast them, use them in slaws, pickles, garnish(watermelon radish) grate them fine for a topping, I know of one place that will incorporate them into drinks. They go great with beer too.
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Old January 1, 2016   #9
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Which radishes are we taling about ? they can be pink and round or 2 inches long, pink or black about 6-7 inches long, yellow but I'm not sure, and black about 6 inches long, or absolutely round, diameter3 inches max. Take your pick and eat radishes all the year round !
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Old January 1, 2016   #10
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It seems as though cooking radishes and radish greens has fallen out of favor or some how become lost in the US.
Maybe it has in Europe too I dont know.
One time I served some radish greens in a salad and someone asked what they were and said how good they were.
When I told them they said WHAT I had no idea you could eat the greens.

Take the radish like an icicle type saute them in butter and garlic with a little black pepper and at the very end wilt the greens with it.

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Old January 1, 2016   #11
Deborah
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You want the tops young and tender. They get rough and hairy as they mature. I give the young tops to my rabs.
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Old January 1, 2016   #12
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Cooked radish root is just so-so in my book but that's my attitude about a number of cooked root vegetables. I believe that in the orient one of the major ways of using radishes is to slice and dry the bigger ones, like the daikon types, for use in cooking later in the year.

Sliced up radish root is also a commonly used ingredient in kimchi, I'm told. You can make your own. I've done it but found it too time-consuming for my taste.

The greens are fine cooked...if you like cooked greens. The leaves do get prickly as they become full size, but that doesn't seem to matter once they are cooked.

The way I enjoy radish the most is eating the pods raw with dip. You can cook them, too, but I like them much better raw. Be forewarned however that bolting radish plants can get quite tall. The Candela di Fuoco that I grew last year also got VERY bushy and top heavy...and highly productive of many, many pods. I hadn't thought of how much shade they would produce and planted them much too close to the bush squash. Oops.

On the topic of radish pods, does anyone know of any radish varieties that produce longer pods that are still more mild tasting than the Rattail types are reported to be? The Candela pods were about 1-1/2 inches long, which is OK but time-consuming to pick.

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Old January 1, 2016   #13
AlittleSalt
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The seed pods are really tasty (Tastes more like a bean)

I forgot all about shredding them into slaw. That's the bite our homemade slaw has been missing.
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Old January 1, 2016   #14
taboule
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They pickle nicely, keep their texture.

In middle eastern dishes we use them in various salads
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Old January 1, 2016   #15
jmsieglaff
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Quote:
Originally Posted by AlittleSalt View Post
The seed pods are really tasty (Tastes more like a bean)

I forgot all about shredding them into slaw. That's the bite our homemade slaw has been missing.
+1 on the seed pods. They are delicious with mild radish flavor. We are trying a variety this year just for the pods--they are supposed to be rather long.
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