Nature’s Easter Eggs

Spring’s first harvest can continue all summer long.

Green, pink, red, candy-striped, round, oblong, big or little—name a descriptor and you’ll find a radish to match. In America supermarkets, though, you’ll usually only find the little round red ones. But they’re easy to grow and can be replanted several times during a season, so if you like to dig in the dirt, you can taste all kinds of radishes, from mild to peppery in a single season. 

radishTips from Wasatch Community Gardens’ Amber Nichols:
Try different varieties for a span of colors and varied spiciness. With so many options, like “French Breakfast”, “White Icicle,” “Cherry Belle” or the stunning multicolored “Watermelon,” you’re sure to find something that you fancy. Don’t go crazy with planting a ton at once. Planting 10-20 every week or two (we call this “succession planting”) will keep you flush in radishes without being overwhelmed, or leaving them in the ground too long to harvest and getting a woody texture.

The question is, what do you do with your harvest? Most of us have encountered them, washed and trimmed, on a relish tray where they make a tasty contrast with the carrot and celery sticks and little pickles. But there are lots of other ways to eat a radish.

  1. Slice radishes onto thin-sliced french bread and spread thickly with excellent sea salt.
  2. Toss halved radishes in olive oil and thyme; roast on a baking sheet until tender but firm.
  3. Don’t toss the greens—wash them well, chop them (discarding any really tough stems). Quarter some radishes, sauté some chopped bacon and garlic and add the radishes. Cook until almost tender, then add the greens and cook until wilted.

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