What are radishes and how to use them – a simple guide. Including how to cut radishes, the best way to store them, and my top radish recipes to enjoy these crunchy, peppery, fresh root veggies!

Spring is around the corner, bringing with it the prime season for asparagus, spring greens, and radishes. Whether tempted by a bunch of radishes at a local farmer’s market, grocery store or produce box, once they’re in your kitchen, it’s time to ponder what to do with radishes! Luckily, I’m here to provide some of my favorite radish recipes and uses.

This cruciferous vegetable is vibrant, crunchy, and peppery and comes in several unique shapes, colors (including red, purple, pink, white, yellow, and even black), and sizes. There are different varieties – from the common red radishes available year-round at the grocery store to interesting ones like watermelon radishes, French Breakfast, and Icicle radishes.

While raw radishes are popularly thrown into salads, sandwiches, and tacos, there’s no shortage of ways to prepare these fresh radishes in flavorful ways. Enjoy them pickled or turn to sweet and mellow cooked versions like roasted radishes, grilled, or sautéed radishes. Plus, even the radish greens are edible and can be enjoyed in several ways.

Benefits of radishes

While the exact nutrients and benefits will vary between radish varieties, they’re generally packed with fiber and antioxidants and are a rich source of several micronutrients. These include Vitamin C, E, and K, potassium, calcium, and folate.

The radish benefits include maintaining gut health thanks to the fiber and immune system health thanks to vitamin C. Meanwhile, minerals like calcium and potassium help to protect bone and teeth health while lowering blood pressure and reducing the risk of heart disease. They are also natural antifungal and contain compounds that may enhance liver function.

What do radishes taste like

There are over 100 varieties of radishes that vary in flavor. Generally, raw radishes are crisp, peppery, and a little pungent. However, varieties range from mild and sweet to very spicy. Check out my post on the top 12 radish varieties for more information.

When cooked, the heat within the radishes is tamed, and they take on a softer texture, becoming potato-like but with a bit of “bite.”

What to do with radishes

Radishes are a versatile ingredient. When raw, they are great for adding a pop of color, crunch, and peppery flavor to:

• Salads – including leafy green ones like shaved fennel salad, etc.
• Grain salads and bowls, like bibimbap or sushi bowls.
• Creamy avocado toast or crostini/bruschetta.
• Tacos or nachos.
• Sandwiches (like banh mi, chickpea or egg salad sandwich, etc.), burgers, and wraps.
• Slaws and salsa.
• Rice paper rolls.
• Pasta and noodle bowls.
• Crudites to dip into dips and on cheese boards/platters.

You can also enjoy them as a simple snack sprinkled with a little kosher salt/flaky sea salt. Alternatively, tame their heat and bring out their natural sweetness by cooking them – sautéed, roasted, grilled – there are plenty of options.

Keep reading for my top radish recipes and several bonus options for what to do with radishes.

How to cut radishes

When cutting radishes, first wash/scrub the roots well to rid them of dirt.

Then use a sharp knife to slice off the greens and tails (bottoms) and slice either in half, quarters, or thin slices (using a mandoline will help make them perfectly even in thickness).

How to store radishes

If the radishes come with the tops, the best way to store radishes is to remove the radish greens as soon as possible. They have a shorter shelf life and can cause the radishes to spoil sooner.

To store the greens, rinse them well, thoroughly dry them, wrap them in a paper towel, and store them in a Ziplock bag for up to 3 days.

Whole, unwashed radishes will store for 1-2 weeks when stored in a plastic bag in the fridge. Only wash them just before using them. Otherwise, they can go soft in the fridge.

Can you freeze radishes?

Yes, radishes will freeze well for up to 3 months. However, like other fresh produce, it’s important to blanch them beforehand to help preserve their texture and flavor.

1. First, wash/scrub them well, trim the top and tails, and slice them into thin, even slices or quarters (this ensures they blanch evenly for the best flavor/texture preservation).
2. Blanch in boiling water for 1-2 minutes (based on how thin the slices are).
3. Immediately transfer them to an ice bath to halt the cooking process until cooled.
4. Dry thoroughly with a clean kitchen towel, then spread across a tray in a single layer, not touching, and flash freeze until solid.
5. Finally, transfer to a freezer-safe container or Ziplock bag.

Are radish greens edible?

Radish greens are edible and can be cooked similarly to other leafy greens, like spinach and kale, helping reduce waste. Check out my guide to radish greens for more information and top recipes.

Best radish recipes

Here are just a few of my favorite recipes with radishes, including raw and cooked versions.

Radish Salad

Make a quick, fresh radish salad (I make it with common red radishes) packed with crunch and creamy, fresh flavors. Refer to the recipe card below for the ingredient quantities.

1. Trim and thinly slice the radish and cucumbers (using a mandoline is quick and makes even slices). Then chop the dill and mince the garlic.
2. In a small bowl, combine sour cream with garlic, dill, salt, and pepper.
3. Toss the sauce with the sliced radish and cucumber, and enjoy!

Roasted Radishes

Roasting radishes brings out their natural sweetness, helps mellow their peppery bite, and makes them wonderfully tender. You can roast them alone or alongside other root vegetables, like turnips, parsnips, carrots, etc. Check out my easy roasted radish recipe for the full method.

Enjoy the cooked radishes as a side dish, tossed into salad bowls, with grains, and more.

Sautéed Radishes

Like sauteed asparagus, sautéed sugar snap peas, and sautéed zucchini, making sautéed radishes (with olive oil or butter) is quick, simple, and a delicious side dish.

Pickled Radish

Maintain the crisp texture of this root vegetable by pickling daikon radishes in a simple vinegar pickling solution, perfect for adding crunch and tang to sandwiches and tacos. Check out my full recipe for pickled daikon radishes for the full details.

Bonus Ideas For Radish Dishes

• Toss them into stir-fries,
• Boil/steam, then puree them to serve with proteins,
• Puree into sauces and pureed soups,
• Turn into radish fries,
• Braising them in a flavorful liquid,
• Add to soups, stews, and curries,
• In quiches, tarts, and frittatas.

What to serve with radishes?

Radishes pair particularly well with other fresh, crisp ingredients like cucumber and apples, spring veggies like snow peas, corn, and asparagus, cabbage, citrus, and fresh herbs (like cilantro, mint, parsley, fresh tarragon, etc.).

They also pair well with eggs, feta cheese, and goat cheese; aromatics like garlic, shallots, and onions; white fish, salmon, and meats (like chicken/poultry, beef, and pork chops).

More ingredient guides

• Arugula
• Chives Vs Green Onions
• Artichoke
• Fennel
• Fava Beans

If you try any of these radish recipes, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!