Radishes
 

Can you do ANYTHING with radishes besides eat them raw?

Throw them at the neighbors? :) Happy New Year Carolyn.

Eat them raw, or raw in a salad is how we use them.

I like radish sandwiches. Butter dark bread, sprinkle salt and add a layer of radish slices. Good with soup.

You can cook and eat the leaves.
And you can cook them.

Worth

My son and I enjoy radishes. He is 5 and only likes them mild. So he likes the ealry season crop. The only thing I do is eat them raw. If you don't like them raw maybe try a different spring crop? Good luck!

Like4 any root veg you can cook them. Smaller whole ones can be dropped into the huice /fat area in the roasted chicken pan along with potatoes or carrots.

Depending on size, you can shred them into a slaw too.

Thanks... that just popped into my head as I was looking at seeds catalogs last night. I have never seen a recipe using radishes as a cooked ingredient. hmmm. I was wondering if they were like lettuce. Nothing but a raw crop. never frozen never cooked.

I actually have a crop of radishes out in the garden that were seeds I threw away late this Fall as I was cleaning. I had a bunch of different seeds I tossed since they were old and the radishes are actually the nicest crop of radishes I have ever had. but boy oh boy... they don't set well in my stomach. quite frankly, it was embarrassing, not to mention disgusting. sigh.

We grow a few different ones for our chefs. They roast them, use them in slaws, pickles, garnish(watermelon radish) grate them fine for a topping, I know of one place that will incorporate them into drinks. They go great with beer too.

Which radishes are we taling about ? they can be pink and round or 2 inches long, pink or black about 6-7 inches long, yellow but I'm not sure, and black about 6 inches long, or absolutely round, diameter3 inches max. Take your pick and eat radishes all the year round !

It seems as though cooking radishes and radish greens has fallen out of favor or some how become lost in the US.
Maybe it has in Europe too I dont know.
One time I served some radish greens in a salad and someone asked what they were and said how good they were.
When I told them they said WHAT I had no idea you could eat the greens.:lol:

Take the radish like an icicle type saute them in butter and garlic with a little black pepper and at the very end wilt the greens with it.:yes:

Worth

You want the tops young and tender. They get rough and hairy as they mature. I give the young tops to my rabs.

Cooked radish root is just so-so in my book but that's my attitude about a number of cooked root vegetables. I believe that in the orient one of the major ways of using radishes is to slice and dry the bigger ones, like the daikon types, for use in cooking later in the year.

Sliced up radish root is also a commonly used ingredient in kimchi, I'm told. You can make your own. I've done it but found it too time-consuming for my taste.

The greens are fine cooked...if you like cooked greens. The leaves do get prickly as they become full size, but that doesn't seem to matter once they are cooked.

The way I enjoy radish the most is eating the pods raw with dip. You can cook them, too, but I like them much better raw. Be forewarned however that bolting radish plants can get quite tall. The Candela di Fuoco that I grew last year also got VERY bushy and top heavy...and highly productive of many, many pods. I hadn't thought of how much shade they would produce and planted them much too close to the bush squash. Oops.

On the topic of radish pods, does anyone know of any radish varieties that produce longer pods that are still more mild tasting than the Rattail types are reported to be? The Candela pods were about 1-1/2 inches long, which is OK but time-consuming to pick.

The seed pods are really tasty (Tastes more like a bean)

I forgot all about shredding them into slaw. That's the bite our homemade slaw has been missing.

They pickle nicely, keep their texture.

In middle eastern dishes we use them in various salads

[QUOTE=AlittleSalt;522161]The seed pods are really tasty (Tastes more like a bean)

I forgot all about shredding them into slaw. That's the bite our homemade slaw has been missing.[/QUOTE]

+1 on the seed pods. They are delicious with mild radish flavor. We are trying a variety this year just for the pods--they are supposed to be rather long.

About the pods- keep them picked, in warm weather they get hard fast, but that just means you will have more radish seed to grow again.

The pods are good stir fried, raw, sauteed, pickled, soups and chopped finely in a ricotta cheese and sausage filling for pasta shells or raviolis.

If using the smaller radishes in a slaw or shredded recipe, pile in the chute of a food processor and use the pusher to shred them.

I've roasted them in the oven with onions,carrots, and potatoes. I thought they tasted pretty good. Also, I read the French like to slice them thin and lay them on buttered bread with a little salt for breakfast.

Interesting all, thanks! I have never had a cooked radish nor greens. I have never thought of it, never seen them in any recipe nor do I think anyone I know cooks with them. I will start asking my friends here at home if anyone uses them for anything other than relish trays.. catalog descriptions don't list them as good for anything other than "how crisp" or "flavorful" they are.

They do the salad thing well. I got my taste for them from my mother, she felt a good tossed salad required them.

[QUOTE=jmsieglaff;522197]+1 on the seed pods. They are delicious with mild radish flavor. We are trying a variety this year just for the pods--they are supposed to be rather long.[/QUOTE]


jmsieglaff, would you be willing to share the name of that variety?

[URL="http://www.seedsavers.org/rat-tailed-radish"]Rat-tailed Radish[/URL]

[QUOTE=spacetogrow;522380]jmsieglaff, would you be willing to share the name of that variety?[/QUOTE]

[QUOTE=Fred Hempel;522396][URL="http://www.seedsavers.org/rat-tailed-radish"]Rat-tailed Radish[/URL][/QUOTE]

Bingo!

Maybe the French having radishes and bread for breakfast is why there's a French Breakfast radish?
The sandwich I make a Russian poster told me about. She said that the sandwich is popular in Russia. I tried one and it was surprisingly good. She said on dark bread and I think she's right. I can't remember which gardening forum it was.

At least to me it seems the people in other countries eat things our people used to eat.
But with our vast supply of fast fattening junk food like Stouffer's French Bread Pizza Hot Pockets and such we have gotten away from many things.
Worth

rat-tailed radish, I'm so curious and I don't understand. Do these grow as a bush instead? they look like a bean but taste like a radish???? my mind is being blown right now...

[QUOTE=luigiwu;522497]rat-tailed radish, I'm so curious and I don't understand. Do these grow as a bush instead? they look like a bean but taste like a radish???? my mind is being blown right now...[/QUOTE]
When radishes go to seed they put out pods.
So do turnips and beets and rutabagas cabbages members of the Brassicaceae family.

[IMG]http://whiteharvestseed.com/real-blog/wp-content/uploads/2010/12/RatsTail.jpg[/IMG]

I buy Stouffer's French bread pizza all the time. It's delish!

The rat-tailed radish seed pods are similar to those of other radishes. They just get "woody" slower, so they are easier to eat.

We also grow Daikon radish, and the Daikon pods look similar, and they can be eaten when young. They just get woody faster.

[QUOTE=luigiwu;522497]rat-tailed radish, I'm so curious and I don't understand. Do these grow as a bush instead? they look like a bean but taste like a radish???? my mind is being blown right now...[/QUOTE]

rat tails are wonderful! the black winter radishes also have a good flavored seed pod as well.

There are three bugs that love when radishes go to seed. Stink and Harlequin Bugs and especially Squash Bugs. In the spring 2014 garden, we let several types of radishes go to seed. Once they start getting woody, there's a strong scent released. It's like a dinner bell going off for stink, harlequin, and squash bugs. They were so bad that I pulled the plants, put them directly into a large trash can, and hauled them to a burning pile.

I'm pretty sure that where I went wrong was by not keeping the pods picked soon enough. Stink, Harlequin, and Squash bugs will do in a crop - in a short time.