We eat a lot of radishes. Usually raw with salt but when the bags start looking a little sad* they get thrown in a roast or soup. Then the little bit of “bite” gets cooked out and they taste like “baby turnips”. The same way brussel sprouts are “baby cabbage”.
*Down to 2 or 3 in a bag, we buy multiple bags at a time and someone always opens a fresh bag before the first one is empty, once the greens begin to wilt is about when they become cooking radishes vs eating radishes.
I’d like to point out that store bought radishes, at least the red, round ones in bags, are generally woody and flavorless, and I wouldn’t recommend them for eating raw unless you just crave a radish and have no alternatives.
I grow French Breakfast in the spring (just sowed some, in fact) and harvest them young, probably younger than most people would. They’re crisp but not woody, mild but with a pleasing bite and a slightly buttery flavor. A handful of those in a bowl with a dash of salt and you’ve got yourself a fine springtime snack.
I’m now firmly on board the radish bandwagon!
On Sunday I planted two kinds in my backyard (they’re already sprouting!).
And just now-- operating on the principle that everything is better fried-- I had some sliced and fried in butter and olive oil. Yum!
Wait, you planted radishes on Sunday and today are eating them? Things must grow really fast in Texas.
Hehe. No, I’m eating radishes from the store today. :smack:
But the ones I planted are already showing tiny sprouts. It is definitely spring here. Trees flowering all over the place. Right now it’s 84.