How to Store:
If your radish comes with tops, cut them off and store unwashed and dry in the fridge in a sealed bag or container. The radish roots can be stored in your crisper drawer for 2 or more weeks, depending on the variety (the larger the root, the longer it will store).
Recipe Suggestions:
Radishes are usually enjoyed raw, often thinly sliced to add some crunch and colour to salads, bowls, sandwiches, wraps and more! If you don’t like the spicy taste of raw radish, try cooking them to mellow out the flavour. Radishes can be roasted in the oven, sauteed on the stovetop, cooked with other veggies, or even pickled. You can also barbeque them: halve the radishes, and slide onto a skewer so that the white interior of the radish can face the grill. Barbecue until crispy and tender and then sprinkle on some sea salt and white balsamic vinegar.
Miso-Harissa Roasted Squash and Chickpea Salad with Radish
Tofu Spring Rolls with Pickled Radish and Cilantro (Banh Mi-Inspired)
Curried Quinoa Salad with radish, cilantro and spring onions
Bhūmiyinda Farm 