What Does it Taste Like?

Radishes are a feast for the senses, both for their roots and their greens.

The roots are crunchy and juicy, with a peppery bite that tickles your tongue and clears your nose. They are refreshing and invigorating, with a hint of sweetness that lingers on your palate. They are versatile and adaptable, with a flavor that can complement or contrast with other ingredients.

The greens are tender and bitter, with a nutty flavor that balances your taste buds. They are nutritious and flavorful, with a touch of spice that warms your throat. They can be eaten raw or cooked.

Varieties we grow



Starburst is a type of watermelon radish that has a stunning appearance and flavor. It has white skin and bright red flesh, with light pink streaks radiating from the center. It is round and slightly flattened, and can grow as big as tangerines. It has a sweet and crisp flavor, with a mild peppery bite. It's typically eaten raw or pickled.

French Breakfast

French Breakfast

French Breakfast is a type of heirloom radish that was introduced in 1879 and became a favorite in Parisian markets. It is oblong, between two and four inches in length. It has a reddish-pink color, similar to the salad radishes popular in the U.S., with a white tip at the root and bright leafy greens. It has a mild and sweet flavor, with a crisp and tender texture. It is often eaten raw, sometimes dipped in salt or butter, or sliced and served on toast.



Daikon is a type of winter radish that is typically white or light green in color. It is long and cylindrical, and can grow up to a foot in length. Daikon has a mild and sweet flavor, with a crisp and juicy texture. It is popular in Asian cuisine, and is often used in salads, pickles, and stir-fries.

Why Should I Eat It?

Radishes are low in calories, high in fiber, and rich in vitamin C, folate, potassium, and other minerals. They also contain glucosinolates, sulfur-containing compounds that have anti-cancer, anti-inflammatory, and anti-microbial properties. Radishes can help you:

  • Boost your immune system and fight infections
  • Detoxify your liver and blood
  • Lower your blood pressure and cholesterol levels
  • Improve your digestion and prevent constipation
  • Protect your cells from oxidative stress and damage
  • Prevent urinary tract infections and kidney stones
  • Enhance your skin health and appearance


May - October

Radishes are not just a garnish for your salad or sandwich. They are root vegetables that belong to the cruciferous family, along with broccoli, cabbage, and kale. Radishes come in many shapes, sizes, and colors, from red to white, from round to long, from mild to spicy. But, it's not just the crispy root that's edible. The greens have a pleasant taste similar to mustard greens and can be sautéed for a quick side dish or blended into a pesto.

Recommended Storage

How Do I Store It?

Short Term

Radishes are best when they are fresh and crisp, so it is important to store them properly to extend their shelf life and quality.

To store them in the fridge, you'll want to first remove the greens and store them separately. The greens of radishes can draw moisture and nutrients from the roots, making them wilt and shrivel. Wash them in cool water then pat them dry and place them in an airtight container in the fridge for up to a week.

If you happen to have a root cellar, or even just a cool, dry basement, you can also store them in a small box filled with damp sand for upwards of 3 months.

Long Term

  • Freezing: Blanched radish greens freeze nicely for later use in soups and stews. Technically you can freeze blanched radish roots, but I wouldn't recommend it. They tend to lose their crispness and flavor.
  • Pickling: Pickling radishes is a popular and easy way to preserve them. Pickling radishes can enhance their flavor and crunch, and make them last for up to a month in the refrigerator. You can use pickled radishes as a condiment, a snack, or a salad ingredient.

How Do I Cook It?

Radishes are usually eaten raw, but they can also be cooked in various ways to bring out their flavor and texture. Cooking radishes can also make them milder and sweeter, if you prefer a less spicy taste. Here are some methods for cooking radishes:

  • Roasting: Cut radishes into halves or quarters and toss them with oil, salt, pepper, and your favorite herbs. Roast them in a preheated oven at 425°F for 15 to 20 minutes, or until they are tender and golden. Roasting radishes caramelizes their natural sugars and gives them a nutty flavor.
  • Sautéing: Slice radishes thinly and sauté them in butter or oil over medium-high heat for about 10 minutes, stirring occasionally. You can add garlic, onion, lemon juice, or vinegar for extra flavor. Sautéing radishes softens their texture and reduces their bitterness.
  • Boiling: Cut radishes into chunks and boil them in salted water for 10 to 15 minutes, or until they are fork-tender. Drain them and mash them with butter, cream, and nutmeg for a creamy side dish. You can also add boiled radishes to soups, stews, or curries.

Radish greens are the edible leaves of the radish plant, and they are often discarded or overlooked by many people. However, radish greens are not only nutritious, but also delicious, and they can be cooked in various ways to enjoy their flavor and texture.

  • Sautéing: This is a quick and easy way to prepare radish greens, and it brings out their natural spiciness and bitterness. To sauté radish greens, you need to wash and chop them, and then cook them in a skillet with some oil, garlic, and red pepper flakes. You can also add some lemon juice, salt, and pepper for extra flavor. Sautéed radish greens can be served as a side dish, or added to other dishes such as pasta, rice, or eggs.
  • Braising: This is a method of cooking radish greens in a small amount of liquid, such as broth, wine, or vinegar. Braising radish greens makes them tender and soft, and infuses them with the flavor of the liquid. To braise radish greens, you need to wash and chop them, and then simmer them in a pot with some liquid, salt, and pepper. You can also add some herbs, spices, or sugar for extra flavor. Braised radish greens can be served as a side dish, or used as a filling for sandwiches, wraps, or pies.
  • Steaming: This is a method of cooking radish greens by exposing them to hot steam, without submerging them in water. Steaming radish greens preserves their color, texture, and nutrients, and makes them mild and sweet. To steam radish greens, you need to wash and chop them, and then place them in a steamer basket over a pot of boiling water. You can also add some lemon zest, garlic, or ginger for extra flavor. Steamed radish greens can be served as a side dish, or mixed with other vegetables, grains, or beans.
  • Making pesto: This is a method of making a sauce or a dip with radish greens and other ingredients, such as nuts, cheese, and oil. Making pesto with radish greens is a great way to use up the greens and add some spice and freshness to your dishes. To make pesto with radish greens, you need to wash and chop them, and then blend them with some nuts, cheese, oil, garlic, salt, and pepper. You can also add some basil, parsley, or cilantro for extra flavor. Pesto with radish greens can be spread on bread, tossed with pasta, or drizzled on salads.

What Goes Well With It?

  • Chives: Chives are a type of herb that have a mild onion-like flavor. They can add a touch of freshness and color to radishes, and enhance their earthiness. Chives can be chopped and sprinkled on raw or cooked radishes, or mixed with butter, cream cheese, or yogurt for a creamy spread or dip.
  • Citrus: Citrus fruits, such as lemon, lime, orange, or grapefruit, have a bright and acidic flavor. They can add a burst of freshness and tanginess to radishes, and highlight their crispness and juiciness. Citrus fruits can be squeezed on raw or cooked radishes, or used to make a citrus vinaigrette with olive oil, honey, and mustard for a refreshing salad dressing.
  • Salt: Salt is a basic seasoning that can enhance the flavor of any food. It can add a touch of saltiness and balance to radishes, and counteract their spiciness and bitterness. Salt can be sprinkled on sliced radishes and enjoyed as a simple snack, or added to salads, sandwiches, or tacos.
  • Vinegar: Vinegar is a type of acidic liquid that can add a sour and sharp flavor to foods. It can add a touch of tanginess and complexity to radishes, and preserve their crunch and color. Vinegar can be used to pickle radishes with sugar, salt, and spices, or to make a vinegar-based dressing with oil, garlic, and herbs for a zesty salad.
  • Butter: Butter can add richness and creaminess to radishes, and mellow their bite. Butter can be spread on bread and topped with sliced radishes for a classic French appetizer, or tossed with roasted radishes and parsley for a delicious side dish.
  • Cheese: Cheese can add saltiness and creaminess to radishes, and contrast their crunch. Cheese can be soft, such as cream cheese, goat cheese, or feta cheese, or hard, such as parmesan, cheddar, or gouda cheese. Cheese can be spread on radishes, grated on radishes, or mixed with radishes for a cheesy salad or dip.
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