One of our biggest gardening questions that we get each spring is ‘What do you do with all your radishes?”.
We plant our first row in early spring, and every two weeks we plant an additional row. We keep this type of succession planting all summer long. This will help us ensure that we have just the right amount to eat and prepare in recipes, and not too many that will eventually split and become better suited in the compost bin rather than on the dinner table.
Of course, the most common way we use our radishes are to wash them right after picking and slice/dice them to eat fresh. The key to keeping them crisp – clean and cut them as soon as you can, and place them in the refrigerator in a dish of water for easy access for snacking or adding raw to your favorite salads and recipes.
However, there are many other ways to use your abundance of radishes this year. Most of the recipes take only a few minutes to prepare, and you might be shocked at how the radishes change flavors. Those radishes that were once full of heat, tend to simmer down to a manageable level once sautéed or cooked.
One of our favorite ways to use our abundance of radishes is to add them to a simple slaw mixture which will then be added to a variety of dishes that we make throughout the week. We use the slaw on simple sandwiches, breakfast omelets, and even over a simple piece of grilled chicken. The possibilities are endless, once you begin to think outside of the box.
Radish Slaw Recipe
1/2 cup water
1/4 cup sugar
1/4 cup distilled white vinegar
1/2 cup shredded/julienned carrot
1/2 cup shredded/julienned radish
1. In a small saucepan, combine the water, sugar, and vinegar and bring to a boil.
2. Transfer the vinegar mixture to a bowl and cool.
3. Add the carrots and radishes, mix well, and season with salt to taste.
4. Set aside to marinate for 30 minutes or store in the refrigerator up to overnight.
Mary and Jim
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Radish Slaw Recipe
- 1/2 cup water
- 1/4 cup sugar
- 1/4 cup distilled white vinegar
- 1/2 cup shredded/julienned carrot
- 1/2 cup shredded/julienned radish
- Kosher salt
In a small saucepan, combine the water, sugar, and vinegar and bring to a boil.
Transfer the vinegar mixture to a bowl and cool.
Add the carrots and radishes, mix well, and season with salt to taste.
Set aside to marinate for 30 minutes or store in the refrigerator up to overnight.
Recipe courtesy of Old World Garden Farms