Radishes

---

Radishes are one of the first crops to come to maturity in spring and, like many spring crops, often get a bad rap due to a lack of creativity in preparation methods. Read more below about the many uses for this crunchy root crop. 

Remove the greens from radishes (if necessary) and store the greens and roots in separate bags/containers in the fridge. The greens are great for pesto or sautéing and will last for one week in the fridge. The roots will last several weeks without the greens.

Radishes are most often eaten raw: slice and add to salads or on their own with butter & salt. While we love those uses for radishes, there is so much more that can be done with them! Grate them on top of salads or other dishes for color, crunch, and some spice. We also pickle radishes when they're abundant in spring and use the pickled radishes for months to come. Pickling them removes all spiciness and imbues them with a remarkable sweetness. They are also spectacular when roasted or sautéed, especially with a little bit of added sweet (like maple syrup). Cooking the radishes will remove most or all of their spice.