new uses for radishes

Radishes come and go so quickly, most-commonly used for salads and finger snacks. But did you know the entire plant, from root to green, is edible? Short, round red radishes are quite versatile: add to soup like carrots, roast with meat like onions, or saute with other veggies. Below are a few recipes you may wish to try before the spring radish has expired.

Radish Greens
Internet recipe

radish greens
olive oil
garlic
sea salt *

Clean the greens thoroughly, and then saute in the oil and garlic. Once plated, sprinkle a bit of sea salt over all.

* French Celtic Hand Harvested Sea Salt comes highly recommended by MHf customer Steve J (available at Prairie Harvest in Newton KS).


Rosy Radish Relish
The Encyclopedia of Country Living, Carla Emery

3 c stemmed radishes
2 large ribs celery
1 large mild red onion
2 t salt
1 c sugar
1 T mustard seed
2 T dill seed
1/2 t celery salt
1 c cider vinegar

Put radishes, celery, and onion through the coarse blade of a grinder, or chop them finely. Mix with the remaining ingredients and allow to stand for 3 hours. Bring to a boil in a large pan and cook 5 minutes. Pour hot mixture into half-pint or pint jars, leaving 1/2" headspace. Process in boiling-water bath for 30 minutes. Adjust times for altitudes greater than 1000' above sea level.


Braised Radishes
The Encyclopedia of Country Living, Carla Emery

2 T butter
2 c sliced radishes
1 bouillon cube
1/4 c hot water or beef broth
1/8 t ground marjoram
salt

Melt butter is saucepan, add radishes, and cook 5 minutes. Stir frequently. Dissolve bouillon in hot water or broth, add to radishes, and simmer 3-4 minutes. Add marjoram and serve as a hot vegetable.


If you decide to try any of these recipes, please let us know how you liked it. Just leave a comment on this post. Enjoy!