Refrigerate radishes in plastic bag for use within 2 weeks.  Remove tops before storing.  The tops can also be eaten, so place them in a plastic bag as well, and store in the fridge.  To revive radishes that seem less than firm, immerse in ice water for an hour or two before serving.


A good source of Vitamin C and potassium.

Varieties we grow:

Easter Egg


The descriptive Greek name of the genus Raphanus means "quickly appearing" and refers to the rapid germination of these plants. The common name "radish" is derived from Latin (Radix = root).  Crisp, earthy radishes are related to the mustard family and have been cultivated by humans for many centuries.  For more than a thousand years, radishes have been seen as an appetite stimulant. The Roman poet Horace said they were a vegetable "to excite the languid stomach."


Fast Fresh Radish Fixings:

For extra crunch and bite, add sliced radishes to stir-fry.

Sprinkle chopped radishes over tacos for more zip and texture.

Stir chopped or sliced radishes into tuna, egg, potato or chicken salad.

Thinly sliced radishes make a tasty, fresh garnish sprinkle over New England clam chowder or other milk-based soups.

For an unusual vegetable side dish, sauté quartered radishes in butter until crisp-tender, about 2 minutes; sprinkle with cracked black pepper.

Stir chopped radishes into plain yogurt or sour cream for a topping for baked potatoes or chili.

Bagels spread with cream cheese and sliced radishes make a quick appetizer or snack.

Roast radish halves brushed with oil at 450 degrees F for 15 minutes. Great with roast beef or chicken.

A combination of mayonnaise and chopped radishes makes a tangy instant spread for ham or roast beef sandwiches.

Thinly slivered radishes stirred into rice pilaf add an unexpected nip and crunch.

Radish Top Soup

Prep Time:  15 Min  Cook Time:  45 Min  Ready In:  1 Hr

6 Servings


2 tablespoons butter

1 large onion, diced

2 medium potatoes, sliced

4 cups raw radish greens

4 cups veggie broth

1/3 cup heavy cream

5 radishes, sliced

a pinch each of dried parsley, sage, rosemary and thyme


  1. 1.Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until tender. Mix in the potatoes and radish greens, coating them with the butter. Pour in veggie broth. Add herbs.  Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.

  2. 2.Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth.  Careful - Hot!

  3. 3.Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. Serve with radish slices.

Cool Mediterranean Pasta with Radish and Orange


8 ounces (3 cups) pasta

2 cups fresh spinach leaves torn in bite-sized pieces

1-1/2 cups thinly sliced radishes

1 cup fresh orange chunks

1/4 cup olive oil

2 tablespoons red wine vinegar

2 tablespoons mayonnaise (light, if preferred)

1 teaspoon oregano leaves, crushed

1 teaspoon minced garlic

1 teaspoon salt


  1. 1.Cook pasta in salted water according to package directions; drain and rinse under cold water.

  2. 2.Place pasta in a large bowl along with spinach, radishes and orange.

  3. 3.In a small bowl combine olive oil, vinegar, mayonnaise, oregano, garlic and salt. Pour over pasta mixture. Sprinkle capers, if desired. Serve immediately or cover and refrigerate up to 3 hrs to let flavours meld.

More Ravishing Radish Recipes