All About Radishes

This week, we would like to share a few tips and preparations to help you make the most out of radishes.

How to Prepare Radishes

When you buy a bunch of radishes with the roots and greens still attached, remove any bands and spread them out. Discard any wilted or yellow leaves and remove the roots if desired. Place the radishes in a bowl filled with ice-cold water. Gently move them around to remove any sand from the stalks. If the radishes are very sandy, change the water as needed. If the leaves are slightly wilted, let the radishes soak in the ice water for about 10 minutes. Once they are clean, place them on a wire rack to allow any excess water to drip off before transferring them to a tray covered with a cloth. The washed radishes can be stored in the fridge, where both the leaves and the radishes will stay crunchy.

Raw with Salted Butter

Forough’s favorite way to enjoy radishes is to serve them raw with some salted French butter and a sprinkle of fleur de sel. The leaves have a pleasant peppery mustard flavor and can also be eaten.

Radish Tartine

For this preparation, slice the radishes thinly using a mandolin and place them on top of a crusty slice of sourdough bread spread with salted butter. Season with some fleur de sel. If desired, you can finely julienne the radish leaves and sprinkle them on top for added flavor and texture.

Extra Crisp Radish Garnish

Using a mandolin, slice the radishes into thin slices. Place them in a bowl of ice-cold water with a few additional ice cubes. This will help the radishes firm up and become extra crisp. At Le Bon Nosh, we use these slices on top of our avocado toast. They also make a beautiful addition to any salad or as a garnish, providing a nice visual appeal and a satisfying crunch.

Roasted Radishes

Depending on their size, halve or quarter the radishes. Toss them with melted butter or olive oil and season with salt, pepper, and minced garlic. Roast them either under the grill in the oven or in a pan. If desired, add the leaves towards the end of cooking. If desired finish with some freshly cut chives. Roasted radishes can be served warm as a side dish or alongside roasted poultry, meat, or fish. For a great salad, mix the roasted radishes with crumbled feta, fresh herbs, toasted nuts, and a light vinaigrette.

Grated Radish Condiment

Using a fine grater, grate the radishes into a fine pulp. This can be served alongside grilled meat or fish to add a gentle, refreshing spice. You can also mix it with some soy sauce for a flavorful dipping or seasoning sauce.

Pickled Radishes

For pickled radishes, prepare a pickling liquid using one part vinegar and ½ to 1 part sugar, depending on how sweet you want the pickles to be. Heat the ingredients in a pot until the sugar dissolves. Add mustard seeds, black pepper, fennel seeds, coriander seeds, garlic, or herbs like tarragon or dill to enhance the flavor. Allow the liquid to cool down before adding the radishes, which can be left whole or cut into any desired shape. When left whole or halved, allow them to pickle in the fridge for at least 2–3 days.