Although radishes are available in Northern California year-round, it's during Spring and Summer months when one can truly appreciate them for their crisp texture and spicy-juicy bite. These root vegetables are related to the turnip and horseradish families, and come in a myriad of varieties, from my dainty, fine-textured breakfast radishes, with their fuschia-hued base and white tips, to fiery red globes, trippy-looking watermelon radishes, and large, sweet daikons. Learn what I did with mine.
When selecting, be sure to buy radishes that are firm and blemish-free, with healthy-looking tops. Remove their leafy tops for another use, and store them separately in the refrigerator, wrapped in plastic. They will keep like this for several days, although I used mine the same day, serving them as pinzimonio to go with Italian tonnato sauce. A few more ways to make the most of them:
- For a healthier version of a comfort food favorite, braise them in butter.
- Chop rustic slices of the raw vegetable in a grilled steak and pineapple salad.
- Layer them with butter spread on a baguette for a super simple, satisfying lunch.
- Shred them like you would a carrot in a root vegetable slaw.
- Rather than tossing radish leaves, transform them into a velvety radish-top soup.
- Impress visitors and brighten your home with a verdant radish wreath.
What's your favorite radish variety? How do you prepare radishes?