The word “radish” is derived from the Latin radix or “root,” so it’s no surprise that this cool weather vegetable has been cultivated since the Hellenistic period and plays a role in culinary traditions all over the world. Though the taproot is most popular, the entire plant is edible, and greens can be included in salad and soups, or used as garnish.
The same molecular compound found in mustard, horseradish and wasabi protects radishes from herbivores and imparts their peppery flavor. Try them in the French style: with a bit of butter and salt!
Radish Varieties and Seasons
Within the major categories of European and Asian radishes, a plethora of varieties exist in a broad range of sizes and colors, including yellow, purple and black.
In spring and fall, we grow Shunkyo, a spicy sweet Chinese variety, as well as Daikon, a large Asian radish that’s well suited to pickling, stir fry and our favorite: kimchi. European radishes like our mixed bunches of Cherriette and White Icicle are best eaten raw or roasted.
our retail size is about 6 oz
Quick Radish Recipes
always wash produce before eating
Remove tops of 1 bunch radishes. Grate roots on a box grater and gently squeeze dry using paper towels. Combine with 4 Tbsp room temperature, unsalted butter. Spread on toast, sprinkle with coarse salt and fresh black pepper.
source: Martha Stewart
Quick Pickled Radishes
Wash and thinly slice 2 bunches radishes. In a bowl combine 2/3 c red wine vinegar, 1/2 c sugar, and 2 tsp salt. Stir in radishes and let sit at least 20 min.
In a bowl, gently toss 1 bunch radishes (greens intact) with olive oil, salt, and pepper. Spread on a baking sheet and roast at 400 for 15-20 min until roots are golden and greens are crisp. Serve with squeeze of lemon.
Where to Buy Perryhill Radishes
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