Radishes are one of the first spring-sown crops to be harvested. They are also a great storage crop. This makes for a long season of availability. They come in all shapes, sizes and colors. We grow Easter egg radishes in the spring. These radishes are fun because they come in a several colors - so picking them is always a surprise. They also don't split in the spring rains like some other varieties. For a fall crop we grow watermelon radishes. These are larger, so they store longer.
Radishes store for a long time if kept in a plastic bag in your refrigerator.
- Most people eat radishes raw, but they can be cooked like any other root vegetable.
- There is no need to peel any radish before eating - just scrub well to remove dirt.
- Slice raw and eat in a salad, plain, with dip or in a sandwich.
- Add to soups, stews, stir-fries or a root roast. Cooking mellows out the bite most radishes have.
- Make a radish sandwich by buttering bread and layering with thin radish slices and sprinkling with salt. This works best with the Munchener Bier radish.