On the farm, we give harvested radishes a basic rinse to remove soil clods, but they should be washed again in the home kitchen before use. Radish roots and greens are both edible; we usually distribute fresh-harvested radishes with the greens still on. As with all root vegetables, removing the tops prior to storage will enhance the storage life of both. Radish roots store well in the fridge, and can last weeks if not allowed to dry out.

Though we usually get stuck in the rut of simply eating radishes raw on salads, they can be prepared in many ways: pickled, roasted, and braised, for example. A common theme in the recipes we’ve found is to pair them with butter (either plain butter or flavored with herbs). Here’s a sampling of radish recipe ideas.

Roasted (note that this uses the tops, too)
Radish butter
(we tried this and loved it as a spread; even Eric who normally really doesn’t like butter straight)
Pickled (fridge, not canned)

After some yucky results from an attempt at canning a vinegar pickled version of radishes, we’ve not bothered with trying to preserve radishes. We think fermentation would be a better way to extend the edible life of radishes, and it is on our agenda to try.

Cherry Belle: Spring-grown, round, red-skinned radishes.
Purple Plum: Spring-grown, round, purple-skinned radishes. Tend towards spicy.
Pink Beauty: Spring-grown, round, pink-skinned radishes. Tend to be especially mild in flavor.
White Beauty: Spring-grown, round, white radishes. Also tend to be among the more mild.
White Icicle: Spring-grown, pointy, white radishes.
Miyashige White Daikon: Fall grown, pointy white radishes that are capable of growing quite large.
Watermelon Radish: Fall grown, round radishes with pink flesh and green skin. Can grow large.

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