Roast until caramelized as soft. Add minced or matchstick to any dish you want sharpness for, anywhere you'd use onion. Pickle. Make roses out of them for decor.

I recently saw something online for a radish tzatziki. I'm not a radish fan, so the idea didn't appeal much...even though I love good tzatziki. I'm sure it would pull up if you looked online.

When I grew too many, I made refrigerator pickles.

And I had an interesting recipe in my old Winnie the Pooh cookbook for a mock lobster salad sandwiches(?) made with grated radishes and mayo. I don't recall if I tried it or not - it was so many years ago.

Our DIL enjoys raw, cold radishes sliced thin with a dab of butter on them.

A very long time ago I visited a deli in NYC with home made bagels and lots of options for cream cheese spreads. I got the radish and scallion spread. I've been making it ever since. I'm not a fan of the sharpness of radishes on their own, but mix cream cheese up with chopped radishes and scallions and put it on a bagel - yum!

Matchstick jicama, thin quartered radish, red onion, fresh raw corn, angelhair cabbage, cilantro and lime and olive oil dressing. I love this slaw!

I think they're more of a cool weather crop, but last fall I made a radish/sugar snap slaw that was delicious! Not sure if I can find the recipe. I'll look.

Here you gon, nancyjane. I thought it sounded great so I saved it:

Radish and Pea Slaw

1/2 c cider vinegar

2 tblsp mayo

1 tbsp sugar (I used less)

1 tsp yellow mustard

1/4 tsp celery seed

3/4 tsp salt (I use less)

1/2 tsp r pepper

4 c sugar snap peas, julianned

1 c radishes, julianned

Whisk 1st 7 ingredients together in large bowl, mix in snow peas and radishes, let sit at least 30 minutes.

I found it much better the next day! (comment from nancyjame, not me.)

I had a German friend who made rettichsalat....or how ever you spell it. simply thinley sliced radishes dressed with a little salt, pepper, sugar, white wine vinegar and a bit of oil. sometimes she would skip the oil and stir in a bit of sour cream.

If you don't care for radish to begin with it is hard to hide it. Though mixed with other matchsticked veg like the pea slaw above it will become a background flavor enhancer. Starting with a quick pickle first does mellow/soften the sting.

My veg slaw is similar. But 1/4 cup ac vinegar, one Tbsp mayo, no sugar for that much veg. But I add other veg or whatever is in harvest from the garden.

I have cukes and scallions too, so I might try fresh pickling it with those. I also have cabbage and can probably hide some in a slaw. The men in my life don't like them much either. They tolerate them if it is too much trouble to pick them out. I already often add diced snap peas or pea pods to my slaws and they should be a little less expensive now than usual. They are usually just a treat every once and a while here in the midwest.

If you're making a rice and vegetable dish, like chicken and rice, or pilaf, they can be chopped and added to that. I think their cooked texture is similar to cooked kohlrabi or broccoli stems.

I should mention a late good friend of mine loved radish. Raw whole, sliced, sautéed in cream. Always brought them to our version of 'pot luck'. Baffled me. Did not care for them at the time. Not sure why. Earthy and just shy of crisp?

For some reason rediscovered, I've not had a moment in the past few years without one or more variety of radish in my crisper drawer. Just made a big jar of cubed daikon kimchi last weekend. (lots of green onion). I've been growing them semi-successfuly. Unusual varieties in all colors.

Change the shape from the little 'round' breakfast radish in every Diner salad. (next to the one quarter slice of refrigerated hothouse mealy tomato). Matchstick or grate. Maybe use it 1/5th of any salad/slaw mix. Or a non-mayo Asian slaw using toasted sesame oil, seeds/nuts, fresh ginger....

Plllog mentioned roasting--they are very good roasted with bacon. That's a popular potato substitute for low carb/keto eaters. I won't say that it tastes like potatoes, but if you aren't crazy about radish flavor it definitely has a much milder taste.

Hmmm, roasted seems interesting.

Found my old Pooh Cookbook - here's the recipe:

Radish Sandwiches with Bread and Butter Prickles

1 small bunch young red radishes, washed & dried

6-8 bread and butter pickles

Mayonnaise

Sandwich bread or crackers

Grate the radishes and moisten them with mayonnaise to a firm spreading consistency.

Spread the mixture on thin slices of sandwich bread or crackers.

Sprinkle with bread and butter pickles cut into prickle shapes. (little slivers)

Without prickles these taste and look a little like lobster salad.

From: The Pooh Cookbook by Virginia H. Ellison, 1969

I think I would add a bit of seasoning - like a bit of Dijon mustard, perhaps. This is a children's cookbook, so many of the recipes are rather plain.

Thanks writersblock! That's it! Sweet and a bit spicy at the same time! Big hit at a BBQ!

Ohh, I love the idea of little radish salad sandwiches at an afternoon tea. Not that I am in the habit of having afternoon teas, but I love the idea!

Growing up, we always had a large garden and would make an open face sandwich out of the 'French Breakfast' radish. Just white bread with butter and cover with sliced radishes. You could do the same and make into tea sandwiches.

Yeah, when I was a kid we used to spend summers in a place where they did afternoon tea and radish sandwiches like what you describe, lizabeth-gardener, and watercress with curried mayonnaise were always very popular.

kim chi

I like this Edamame and Radish Salad.

https://alexandracooks.com/2013/03/23/what-to-do-with-those-radishes/print-recipe/51508/

Click on jump to recipe.

I think roasted or sauteed they taste much like cooked turnips, their bite is significantly moderated when cooked.

Enjoy them, Laurie. Mine did nothing this year. I didn't think the cold would bother them, and germination was good, but the roots never grew. I planted 4 types and none of them did well, so it wasn't just a single variety. Those that did grow big enough to eat got root maggots, it was just a bad year for radishes here.

Anyway, my favorite way to eat them is roasted, but I think I'm going to have to try Seagrass' version, mixed with cream cheese and spread on a bagel. Gives me a really good excuse to eat a bagel!

Annie

Radishes are commonly used in Mexican recipes, including as a garnish for fish tacos.