In Season Now: Radishes!

In Season Nowhow to cook radishes

It’s radish season!

Our CSA has been sending us radishes every single week for over a month, and I have to tell you: we were getting pretty sick of radishes around here. Just like lettuce, you probably associate radishes with salads, but that’s not the only way to prepare these little red beauties.

Cooked radishes lose most of the bite that you’d associate with the raw veggie. When you cook radishes, they turn a little bit sweet and super delicious. I like them plain, but you can top them with some salt and pepper or a squeeze of lemon if you prefer.

Here are two ways to eat those radishes outside of the salad bowl.

1. Steamed Radishes

I usually steam up my radishes in my rice cooker’s steamer basket, but you can also steam them on the stovetop, just like you’d steam broccoli, mushrooms, or any other veggie. Just slice them up into 1/4″ thick rounds, place them in the steamer over boiling water, and cook for 5-10 minutes, until they’re tender.

We had our steamed radishes mixed in with seasoned black beans and brown basmati rice. Yum!

2. Grilled Radishes

grilled radishes

Spring is also a great time to grill, and radishes are awesome alongside a veggie dog and some mashed potatoes. Slice your radishes into 1/4″ thick rounds and fold them up in a tin foil packet with some olive oil. Heat up your grill to the highest setting and let them cook for 15-20 minutes.

Do you guys have any other tips on how to cook radishes? I’d love to hear more ideas in the comments!

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7 thoughts on “In Season Now: Radishes!”

  1. Radishes work well sliced and put into stir-fry. They have a nice crunch like sliced water chestnuts.

    1. That sounds delicious! I’ll have to try that, since we got a bunch of radishes in our CSA basket again yesterday!

      I was talking to Margie, who runs our CSA, and she mentioned “pan toasting” them – heat some olive oil, slice the radishes, and toast the slices on both sides with a pinch of sea salt. Yum!

  2. I got some really nice sweet white radishes last year from a farmer down the road, i’m not sure what kind they were. The tops on them were beautiful as well, so I wanted to incorporate the whole plant. I sliced and sauteed the roots in some butter and lemon juice, then wilted the tops in a little more butter, lemon juice and a splash of kombucha, added a pich of salt and pepper, added the roots back in, made sure all was warm and it was simple deliciousness!

    1. Oh that sounds delicious! Were the greens a little bit bitter? I tend to like radish greens mixed with other braising greens rather than on their own, but maybe it’s just the way I prepared them (braising with olive oil and then a little water).

  3. If you use umeboshi plums, save the pits and cook 2 to 4 pits with a bunch of radishes in boiling water. Use a pan just big enough to hold the radishes in a single layer and add enough water to about half the height of the radishes. Keep the water boiling and occasionally lift the pan to swirl the contents and place back on the heat. Boil the water completely away taking care to prevent the radishes from burning. The radishes will be slightly sour flavored and bright red. At Christmas time, the radishes look really pretty placed in a bowl with kale leaves that have been steamed for 5 minutes.

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