Rediscover Radishes | Living the Country Life

Rediscover Radishes

Sowing radish seeds is a surefire cure for spring fever. You may be surprised at the number of radish varieties available–and the tasty dishes you can prepare with them.
  • Discover Radish Varieties

    Radishes–edible roots with a crisp texture and a bit of tang–are easy to grow. The best-known types are round red radishes, about the size of a cherry tomato, but radishes can be white, purple, pink, golden yellow, black, green, or bicolor. They can be as slim as a carrot or as fat as a turnip. Some varieties tolerate heat, but all radishes grow best in cool weather, which makes them an ideal early spring crop. Before it's time to set out tomato plants in the garden, you can grow and harvest a tasty crop of radishes. 

    Date Published: April 17, 2018
    Date Updated: April 17, 2018
  • How to Grow

    Radish seeds planted directly into the garden in a sunny spot will germinate in three to seven days, which is particularly gratifying for novices, and encouraging for experienced gardeners. Once the seedlings sprout, thin them by snipping the green tips off at ground level; you can use the trimmmings as a garnish for soups, salads, or sandwiches. As the radishes grow, keep thinning by plucking out tiny, pea-size radishes, ediple tops and all. Regular watering encourages steady growth, crisp texture, and great taste. Pests and diseases are rarely a problem with this quick crop, so even if you've never grown radishes before, you're sure to enjoy a big harvest the first time you plant them. 

    Date Published: April 17, 2018
    Date Updated: April 17, 2018
  • Time to Plant

    Radishes grow best in cool weather, so plant seeds in early spring or fall.

    Choose your spot. Radishes need a sunny spot with well-drained soil. The small plants are surprisingly frost-tolerant. Sow seeds about 1/2 inch deep and firm down the soil lightly to establish good soil contact. Water soil well. 

    Plant in spring. Sow seeds about four weeks before your area's last frost. A window box or flowerpot works just fine for spring radishes. 

    Sow for fall. Plant seeds in early autumn, about four to six weeks before your area's first frost. Most fall radishes are larger roots that need more time to reach maturity than spring radishes. Many fall radishes have an especially spicy flavor. 

    Change it up. Experiment by planting fall types in very early spring. Especially in cooler climates, you may harvest a nice crop. Spring radishes can also be grown in fall gardens. It's a good way to use up any radish seeds you have left over from spring. 

    Date Published: April 17, 2018
    Date Updated: April 17, 2018
  • Versatile Veggies

    Often added to salads, radishes are generally eaten raw, but they can be pickled or even roasted. Read on to discover a few unexpected radish recipes you can try this spring. Get ready to experiment with different varieties and cooking methods to bring some fresh new flavors to your family dinner table. 

    Date Published: April 17, 2018
    Date Updated: April 17, 2018
  • Roasted Radishes with Chive Vinaigrette

    Prep 15 minutes

    Roast 30 minutes at 425°F

    Serves 6

    • 11/2 lb. radishes, trimmed, scrubbed, and halved
    • 3 Tbsp. olive oil
    • 2 Tbsp. white wine vinegar
    • 1 Tbsp. snipped fresh chives
    • 1/2 tsp. Dijon-style mustard
    • 1/4 tsp. ground black pepper
    • 1/8 tsp. salt

    1. Preheat oven to 425°F. In a medium bowl toss radishes with 1 Tbsp. of the olive oil. Place the radishes in a 15x10-inch baking pan. Roast, uncovered, 30 to 35 minutes or until tender and lightly browned, stirring once. 

    2. For chive vinaigrette, in a screw-top jar combine the remaining 2 Tbsp. olive oil and remaining ingredients. Drizzle vinaigrette over radishes; toss to coat. 

    Per serving: 80 cal., 7 g total fat (1 g sat. fat), 0 mg chol., 103 mg sodium, 4 g carb., 2 g fiber, 2 g sugars, 1 g pro. 

    Date Published: April 17, 2018
    Date Updated: April 17, 2018
  • Radish, Greens, and Bacon Saute

    Prep 15 minutes

    Cook 13 minutes

    Serves 4

    • 13 to 15 radishes with tops (12 oz.)
    • 2 slices bacon, chopped
    • 1 small onion, halved and thinly sliced
    • 1/4 tsp. salt

    1. Remove and coarsely chop radish tops. Quarter radishes. 

    2. In a medium skillet cook bacon over medium heat 4 minutes.

    3. Add radish quarters and onion to skillet in a single layer. Cook, stirring occasionally, 8 to 9 minutes or until bacon is crisp and radishes are light brown. 

    4. Stir in radish tops and salt; cook 30 seconds more. Serve warm. 

    Per serving: 98 cal., 8 g total fat (3 g sat. fat), 13 mg chol., 305 mg sodium, 4 g carb., 2 g fiber, 2 g sugars, 3 g pro. 

    Date Published: April 17, 2018
    Date Updated: April 17, 2018
  • Radish Lemonade

    Prep 20 minutes

    Stand 20 minutes

    Serves 6

    • 5 cups water, divided
    • 1 cup sugar
    • 1 cup fresh lemon juice
    • 8 radishes, sliced (9 oz.)
    • Ice cubes
    • Cucumber and/or radish slices or whole radishes with greens (for garnish)

    1. In a medium saucepan combine 2 cups of the water and the sugar. Bring to boiling; remove from heat. 

    2. Stir in lemon juice and the eight sliced radishes. Let stand, uncovered, 20 minutes. 

    3. Stir in remaining 3 cups water. 

    4. Remove radishes with a slotted spoon. Serve lemonade over ice with fresh cucumber and/or radish slices, or whole radishes. 

    Per serving: 146 cal., 0 g total fat, 0 mg chol., 23 mg sodium, 38 g carb., 1 g fiber, 35 g sugars, 0 g pro. 

    Date Published: April 17, 2018
    Date Updated: April 17, 2018
  • Curly Cukes and Radish Salad

    Start to finish 20 minutes

    Serves 6

    • 10 radishes
    • 2 medium seedless cucumbers
    • 1 fresh jalapeno chile pepper, seeded and sliced into rings
    • 2 Tbsp. chopped fresh basil or sorrel
    • 1/2 tsp. sugar
    • 1/4 tsp. salt
    • 1 Tbsp. olive oil
    • 1 Tbsp. white wine vinegar

    1. Set aside one whole radish for garnish. Thinly slice five of the radishes. Cut remaining four radishes into halves or quarters. 

    2. Use a vegetable peeler to cut thin, ribbonlike lengthwise slices from cucumbers, discarding first and last slices. (You should have about 2 cups.)

    3. In a bowl combine radish slices, halves, and quarters; cucumber ribbons; jalapeno pepper; basil; sugar; and salt. Drizzle with olive oil and white wine vinegar. Toss gently to coat. Garnish with reserved whole radish. 

    Per serving: 39 cal., 2 g fat (0 g sat fat), 0 mg chol., 102 mg sodium, 4 g carb., 1 g fiber, 2 sugars, 1 g pro. 

    Date Published: April 17, 2018
    Date Updated: April 17, 2018

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