Let’s celebrate February as radish month! Why? Because it’s finally time to sow the small, tasty roots and because the two of us have history. Huh, how, what? Yes, the radishes and me, we’ve known each other for a long time, but we’ve been getting closer and closer over the last two years. We live very close to each other and those beautiful pink gems make me smile every other week in spring. You’ve probably already guessed it: I’m an avid radish gardener. The pretty pink vegetable was my first success in our raised bed and therefore they have a safe spot in my heart. If you never tried sowing radishes, I highly recommend it to you. Radishes grow in beds or pots and need almost no attention. I’ve summarized the few things you need to consider before sowing them in my radish planting guide.
In addition to my enthusiasm for their cultivation, I just love to eat radishes. Especially in the declining winter and spring, they bring a spicy freshness that makes me sigh. Give me a young radish in the mild sunshine and the world is my happy place. In addition to enjoying them without anything else, there are tons of terrific ways to use them: radish salad, radish on a fresh slice of bread, radish soup, pickling radishes, … Unfortunately, I cannot write down all those recipes, so I thought, I limit myself to the latter and share two fun tutorials for preserving them (a quick one and a classic version). So, you guys start with the pickling and I’m going back to the garden (preparing my raised beds for the first radish seeds). Have fun sowing radishes, have fun taking care of them and have fun pickling your harvest.
Quick Pickles – a recipe for Bahn Mi, Tacos and Co
for 2 to 3 people I preparation 20 minutes (chopping included but without refrigaration overnight)
1 cup water
1/2 cup rice vinegar
3 tbsp sugar
2 tbsp salt
1/2 bunch radishes, chopped (sliced, julienne, paysanne, …)
2 large carrots, finely sliced
- Mix water and vinegar in a bowl and add sugar as well as salt. Stir until all the crystals have dissolved.
- Add veggies, cover and refrigerate overnight. Enjoy with a Banh Mi Sandwich, on Tacos, …
Classic Pickles – a recipe for the long-lasting enjoyment
for 3 jars (8 oz) I 30 minutes (chopping included) + 3 – 4 weeks
1/2 bunch radishes, quartered
3 large carrots, sliced (batonnet)
2 cups white wine vinegar
1/2 cup salt
3 cloves garlic, peeled
2 tsp spices (peppercorns, coriander seeds, mustard seeds, …)
- Mix veggies with salt and let sit for 2 to 12 hours.
- Add spices to a pan and roast carefully until they start to smell very nice. Remove from heat.
- Drain veggies well and add them to a pretty jar. Add all the spices plus one garlic clove per jar and fill up with vinegar.
- Refrigerate for 3 to 4 weeks before opening. Enjoy for up to 4 month.
Tips for radish greens
Another quick tip: many people throw the radish greens (same for the carrot greens!!!) away. That’s not necessary. Thanks to their spicy taste, the pretty leaves are a wonderful ingredient and can be used in many different ways:
- Radish leaf pesto
- Radish leaf soup (recipe idea by Béa at latartinegourmande.com)
- Radish leaves in a green smoothie
- Radish leaves instead of kale, spinach or chard (for omelets, in a stew, in a lasagna, …)
- Radish leaves instead of herbs (in salads, with sour cream, in butter, …)