Crisp, peppery, and full of personality, radishes are the quiet stars of early summer. These ruby gems bring crunch and colour to your plate, and they’re one of the most versatile veggies you can bring home from the farm.
Radishes can be:
Eaten raw: sliced into salads, slathered with butter and a pinch of sea salt, or shaved into tacos for a bright bite.
Cooked: roasted or sautéed, which mellows their spice and reveals their sweet, juicy side.
Pickled: quick-pickled radishes are a staple in our kitchens, perfect for sandwiches, bowls, and snacks.
And don’t toss those tops! Radish greens are edible and delicious.
Blend them into pesto (radish green + garlic + sunflower seeds + olive oil = magic)
Sauté them like spinach with a bit of garlic
Add them to soups or curries for a leafy lift
Try this recipe:
Quick Pickled Radishes
1 bunch radishes, thinly sliced
½ cup vinegar (white, apple cider, or rice)
½ cup water
1 tsp sugar
1 tsp salt
Optional: peppercorns, garlic, or mustard seeds for extra flavour
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Bring everything but the radishes to a boil. Pack radishes into a jar and pour hot pickling liquid over top. Leave to cool before enjoying. Refrigerate for up to two weeks