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.
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?