12 Ways to Cook and Eat Radishes from Nose to Tail

May 16, 2016

Your instinct, like mine, might be to pull out the mandoline and slice a couple of radishes into the salad bowl and leave your devotion to radishes there—a low commitment, but a satisfyingly crunchy one. But we do radishes a disservice when we stop there: Their cool wateriness and crispness and always-unexpected spiciness deserve to play in other recipes—as do cooked radishes (yes, cooked), as well as their pleasantly bitter leaves.

Set aside a couple of your radishes for salad—and then use the rest of the bunch nose-to-tail in these 12 recipes:

How do you cook with radishes (aside from slicing them directly into the salad bowl)? Share your ideas in the comments.

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Writing and cooking in Brooklyn.

1 Comment

We quick pickle them for Mexican or Asian food! Thinly slice radishes and kohlrabi on the mandolin, squeeze lots of fresh lime and crack some black pepper over them, toss, and leave them to sit for about 30 minutes. It's a nice fresh hit on either type of cuisine!