Though they're available year-round radishes are at their delicious peak in spring. These juicy, pungent, and sometimes sweet little root vegetables come in a rainbow of colors - red, white, purple, black - and are wonderful eaten raw, roasted, pickled, simmered. Even the stems and leaves are edible. Radishes, in all their colorful glory, offer a bevy of health benefits as well. They're a powerful detoxifier (hey, we can spring clean our bodies too!), are good for the stomach, liver, skin, cardiovascular system, and more. They're also high in fiber, making it a great diet food (swimsuit season is around the corner!).
Toss radishes in a bit of olive oil and a sprinkle of good salt and roast them, along with their stems and leaves, for a simple and tasty side dish. For a quick and delicious snack or appetizer, slice up a baguette, smear each piece with a bit of anchovy butter and top with thinly sliced radishes (watermelon radishes make the prettiest presentation!), and some finely chopped chives if you like. Layer rings of rice (doughnut-style) with colorful fruits and vegetables like mango, radishes, purple cabbage, carrots, avocado, and green onion for a fun vegetarian take on sushi. Toss radishes, shrimp, and peas with a creamy herb yogurt dressing, or fill a bowl full of tender mâche and sweet Romaine lettuces then top with a garden full of springtime vegetables like asparagus, peas, and radishes. Get these delicious recipes from our community members below.
Shrimp, Pea and Radish Salad with Herb Yogurt Dressing
Contributed to Foodista by Delights of Culinaria