Care & Storage
For Eating Fresh: Store unwashed in a perforated plastic bag in your fridge for up to a week.
May - July, September - November
Varieties of Note
Ten Minute Pickled Radishes
Adapted from Momofuku by David Chang and Peter Meehan
One bunch radishes (about one pound), well scrubbed and cut into thin wedges through the root end
1 tbsp sugar
1 tsp kosher salt
Combine the radishes with the sugar and salt in a small mixing bowl and toss to coat with the sugar and salt. Let sit for 5 to 10 minutes. Taste the pickles. If they are too sweet or too salty, put them into a colander, rinse of the seasoning, and dry in a kitchen towel. Taste again and add more sugar or salt as needed. Serve after 5 to 10 minutes, or refrigerate for up to 4 hours.
From How to Cook Everything by Mark Bittman
2 tbsp butter
1 tbsp canola or other neutral oil
1 pound radishes, more or less, trimmed
Salt and pepper to taste
¼ cup chicken, beef, or vegetable stock, or white wine
1 tbsp balsamic or other vinegar
1 tsp sugar
Minced fresh parsley leaves for garnish
Combine the butter and oil in a medium to large skilled that can later be covered; turn the heat to medium. When the butter melts, add the radishes and cook, stirring, until they are coated with butter, just a minute or two longer. Season with salt and pepper. Add the remaining ingredients, except the garnish, stir, and cover. Turn the heat to low and cook until the radishes are barely tender, about 5 minutes. Uncover and raise the heat to medium-high. Cook, stirring, until the radishes are glazed and the liquid is syrupy, another few minutes. Taste and adjust seasoning, garnish, and serve.
Also, the French say to slice fresh radishes and put on toast with butter, but that's not our thing.