All Things Radish

I love radishes. Especially French Breakfast Radishes! I grow them from seed and usually plant them around the beginning of March. After you plant them, put yourself on a schedule to pull them so you don't forget. Once a radish has started to bolt and go to seed, they get really starchy and just don't taste that good.

If you happen to let your radishes go a little too long and you don't feel like eating them raw, there are other options. You can cook them or roast them. Toss them with some olive oil and some salt and pepper, and roast them like you would roasted potatoes. They're actually pretty tasty!

And you can also pickle them. Just chop up the radishes, put them in a jar, and add some pickling spices according to your pickling recipe. Pickled radishes are great because you'll get a lot of flavor and crunchiness. They'll be perfect for topping a summer salad!

And here's another thing. All of the radish plant is edible. You can use the greens in a salad or stir fry, or wilt them a little and toss them with balsamic vinegar, kind of like what you might do with arugula.

So there you go! Now you've got a couple of options for salvaging your radishes when they're no longer the best, but you still want to eat them!

And when you think of radishes, if your first thought is to use them in a salad, check out Gardenary's online Salad School course. You'll learn all you'll need to grow your own organic garden salad season after season!