Quick Tip: Cooking Radishes

by Jenn @ Frugal Upstate on June 18, 2013

Radishes are one of those vegetables that everyone seems to plant. . . and yet when you ask if they actually LIKE radishes, well, many do not.  I think they are planted simply for the satisfaction of watching something that grows so quickly and lushly.  It makes any gardener feel accomplished (unless you get the dreaded radish maggot–but that’s another story)

Personally I enjoy a couple of radishes  in a salad, sliced and layered on a slice of hard crusty bread with some real butter, or popped in the middle of a sandwich for a bit of crunch and bite.  Even doing those — a full row of radishes can be hard to use up.  So here is another idea for using some of your radish crop.

Cook them.


That’s right, you can slice and saute radishes.  Cooking takes out all of the spicy “bite” and leaves them as a  mild vegetable. I like to cook them up in a stirfry.

I will even chop up the greens and toss those in as well (although they are a tougher green–more like a turnip green then a spinach).

Would I RAVE about cooked radishes?  Would I plant extra rows so that I’d have plenty to use this way? Would I pick up radishes at the store just to cook them this way?


They are acceptable and palatable, not fabulous.  But you know what?  Sometimes acceptable is, well, acceptable.  It is fresh, organic and filling. I’ve spent the time growing it, and it’s available before most of the rest of the garden has hit it’s production stride.  So why not?  Why waste it?

I’ve also heard that some folks have braised or roasted them–I’ll have to try that as well!  Actually maybe I WILL go plant a few more radishes. . .

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