Crops & Varieties: Radishes
Use radish greens like any other greens in a saute - their spicy flavor will add to any stir-fry, braise or stuffing. You can even use the leaves to make or add to salad greens.
The crunch, spiciness and sweetness makes radish slices perfect to serve as a crudite. Use spicy, flavorful Shunkyo radishes raw in salads, slaws or sliced thinly in wraps (shredded or julienned). An easy Japanese technique is to serve it grated with simply prepared fish or meat.
Throw radishes into the food processor (or blender or do a small hand dice) and add them to room temperature butter with salt for a great topping on toast or crackers.
Store greens in refrigerator in perforated or produce bag. They should stay fresh for over a week.
Shunkyo radishes don't last as long in storage as Red Meat, but both can be kept in a cool, dark location in your house. Both will get spicier and more bitter as they age. Shunkyos do best when kept in a perforated or produce bag wrapped in a damp paper towel in the fridge.
From Asparagus to Zucchini: Radish Bulb and Leaves Sauteed
The Kitchn: Braised Spring Radishes
The Kitchn: Pretty in Pink Pickled Radishes
The Sun-Times: Roasted Radishes with Blue Cheese and Cilantro
Kalyn's Kitchen: Roasted Radishes with Soy Sauce
From CSA Members: Salad with Radishes and Squash (From Julie and Jack)
Sarah Raven: Radish Top Pasta
|Steaming:||2 mins for crunchy, 4-6 mins for tender|
|Roasting:||25-35 mins for cubes at 450-475°|
|Simmering:||20 mins when peeled and chunked to ½”|
|Steaming:||25-30 mins, cubed|