I really think radishes are one of the most underrated and delicious vegetables (or is it tubers) out there. They are so pretty, taste nice a peppery with a slight sweetness and a little bitterness on the edge there. Like all such veggies (turnips, beets), the whole plant is edible, root leaves and all.
Just around this time of year my small patch of garden in the back yard is chuck full of radishes. I had bought a “mixed” package of organic seeds and threw them in there. The result: a garden full of these little jewels each with it’s own shape, size and taste. So, needless to say, I’ve been eating a lot of these, but I am not complaining.
What to do with them? I come from a small town in Northern Lebanon where supposedly it was famous for radish growing . So, I love them raw. I crunch the radish itself if I am eating a sandwich or just smear it with some butter and a sprinkle of salt. The leaves are a perfect filling for pita bread wraps, with a drizzle of olive oil and also a sprinkle of salt. I’ve also sauteed the sliced radishes with butter and served them alongside roasts (think roast beef and horseradish sauce…but a lot milder). They turn a very cool pink color once sauteed. A favorite recipe of mine is the salad I provide here. It uses the whole plant and adds no more than olive oil, Meyer lemon juice (also from the backyard BTW), salt and pepper.
Whole Radish Salad
- 10-12 radishes with tops
- 5-6 mint leaves, chopped
- 2 glugs good Extra Virgin Olive oil (~1/4 Cup I guess)
- Juice from 1/2 Meyer lemon or 1 regular lemon
- salt and pepper to taste
Slice the radish to bite size pieces or quarter them depending on size. Rip the large leaves or leave them whole if they are small. Toss the radishes and greens with the rest of the ingredients. Enjoy!