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Published on March 10, 2016


March 10, 2016


Farm Market/Growing Season:
May-June & September-December

Buying Tips:
Radishes that are larger in size, look dried out and cracked are more likely to be hot and not as delicate. Avoid radishes that appear soft. Reserve radish tops to add to salads or saute.

Remove leaves if still attached. Store radishes unwashed, loosely wrapped in plastic and in the vegetable crisper in the refrigerator.

Scrub radish to remove any dirt, trim off stem and rootlets. Slice, chop, or mince roots or leave them whole. Use this peppery vegetable whole on vegetable trays, shredded into salads, or sliced and sautéed for a surprisingly flavorful side dish.

Key Nutrients:
Radishes are a great source of Vitamin C and fiber.

Complementary Flavors:
Thyme, sea salt, rice vinegar, sesame oil, sesame seeds and soy sauce.

Radish Slaw


  • 4 cups thinly sliced or coarsely shredded radish
  • 1/4 cup finely chopped parsley
  • 2 Tbsps finely chopped chives
  • 3 to 4 Tbsps lemon juice or rice vinegar
  • 1 tsp maple syrup
  • 1/4 to 1/2 tsp sea salt
  • 1/2 tsp lemon zest
  • Freshly ground pepper
  • Pinch red pepper flakes


  1. Toss together and let marinate at least 30 minutes. 
  2. Use as a condiment or a side dish.

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