This guide to radishes has all the information you need to know about spring radishes including a bunch of radish recipes to try out yourself!
I’m starting to think this spring vegetable series is jinxing spring from actually coming. A week into March and it still feels like January over here.
At this rate, the leaves on the trees might come out in June. Thankfully, we’re going to Florida in 3 weeks so I can forget about the misery that is NY this time of year for a good 6 days.
Let’s dive into radishes with this week’s guide!
A Spring Guide To Radishes
I think radishes are a pretty under-appreciated vegetable. Many people think of them as sliced on top of a salad and that’s all they’re good for. Not the case as you can see from the recipes below.
Here’s the scoop on these spring time root veggies.
Radish Peak Season:
Radishes are in season from March through June.
There are a TON of varieties of radishes but the most commonly seen one is the Cherry Belle with it’s red round bulb and white interior.
What To Look For In A Fresh Radish:
The bulbs should be firm, not wrinkled or soft. Look for bunches with the leaves still attached as the greens are edible!
How To Store Radishes:
Radishes will keep at room temperature for a few days. If refrigerated, they’ll usually last up to a month.
How To Prepare Radishes:
The obvious and most common use is eating them raw after a quick wash.
However, roasting them is my absolute favorite. They become almost potato-like and that very distinctive peppery bite diminishes quite a bit.
Pickling is another option as well. And if you love pickled things don’t miss these pickled balsamic shiitake mushrooms, spicy pickled pineapple, pickled blueberries or how to make homemade pickles and how to ferment vegetables <– a pickled lovers dream!
The radish greens can be treated like any other leafy green and used in a quick sauté to take full advantage of the plant. Much like carrot greens in this candied carrots recipe.
Nutritional Benefits of Radishes:
Radishes have a ton of ascorbic acid, folic acid, potassium and a good dose of vitamin B6.
Radish Recipes from Running to the Kitchen:
Oven Roasted Radishes with Rosemary & Honey – oven roasted radishes with rosemary and honey are a simple way to prepare radishes and mellow out their intense flavor. A great spring side dish!
Spring Pea and Radish Risotto – Citrus infused creamy arborio rice is tossed with fresh spring peas and Meyer lemon dijon roasted radishes. Topped with crumbly bacon and freshly grated parmesan, this is pea and radish risotto is spring comfort food at its best!
Peach and Radish Salad with Crispy Prosciutto – This peach and radish salad is topped with crispy prosciutto and toasted hazelnuts. It’s sweet and peppery with lots of fun texture in each bite.
More Radish Recipes:
Blue Corn Blini with Avocado Salad and Fried Radishes – What Jew Wanna Eat
Spring Radish Tart – Noble Pig
Pickled Radishes with Carrots and Green Garlic – Healthy Green Kitchen
Easy Red Radish Kimchi – Jeanette’s Healthy Living
Roasted Black Radish and Grape Quinoa Salad – Brooklyn Supper
Apple Radish Slaw with Honey Lime Jalapeno Vinaigrette – The Lemon Bowl
Warm Mexican Chopped Salad – Bran Appetit
More Spring Vegetable Guides:
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.