7 Ways to Use Spring Radishes

March 26, 2012

These crisp, peppery roots thrive in springtime and offer a welcome flash of color to salads, sandwiches, and grains. We love them with a little butter and salt, but we also love the way they complement anchovies, pecans, and even mushrooms. Pick up a bunch at your farmers' market today, and enjoy a week's worth of brilliant radish recipes.

Sauteed Radishes with Mint by liahuber

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Vietnamese-Inspired Sweet & Spicy Catfish with Pickled Vegetables by melissav

Roasted Radish and Potato Salad with Black Mustard and Cumin Seed by gingerroot

Meg's Marinated Mushrooms by hardlikearmour

Tartine with Mustard Mayo and Mashed Avocado and Radishes with Butter and Salt by amanda

Radish and Escarole Salad with Anchovy Vinaigrette by merrill

Radish and Pecan Grain Salad by amanda


See what other Food52 readers are saying.

  • louiser0707
  • tsp
  • Anna Hezel
    Anna Hezel
  • la domestique
    la domestique
Anna Hezel

Written by: Anna Hezel


louiser0707 June 5, 2013
Thinly spread baguette slices with French unsalted butter, top with radish slices and sprinkle with fleur de sel
tsp March 26, 2012
Radish leaf pesto is awesome http://tspsa.wordpress.com/2011/08/15/the-anti-pesto-pesto/
Anna H. March 26, 2012
One of our Twitter followers suggested making radish leaf pesto or using radish seeds in crackers. We still have a lot to experiment with!
la D. March 26, 2012
Love this round-up! I didn't develop an appreciation for radishes until I started gardening. Now I cherish them as the first vegetable I harvest in the spring. Their bright color and peppery flavor is so fun to cook with, and I also love early radish leaves in salads.