Radish Recipes From Around The World

Radish Recipes From Around The World

Radish season is here! We eat them raw on sandwiches. In a few weeks we should have enough lettuce to grow a salad to add them to. We also ferment the roots and stems with cabbage, hot peppers and other ingredients and the leaves are added to stir fry or turned in olive oil, seasoned and baked in the oven for crispy snacks. Any woody stems, partially wilted leaves and other leftovers are fed to the chickens, turkeys, guineas and geese.
 
This months harvest reminds us how much our soil has improved at Ozark Akerz Regenerative Farm  over the past 7 years. Nothing but real food, from organic straw to organic raw milk has fed the soil since 2014. What was once a hay field with hardly any topsoil and hard pan clay is recovering to its natural state and is providing nutritionally rich and healthy food for two and four legged animals alike.

From Bacon-Wrapped Smoked Radishes to Ethiopian Gomen and Radish Relish

We asked our social media community to share how they use the radishes and radish greens and got recipes from Canada, France, India and United States. Thank you Joni, Patrik, Gordon, Vishal, Thom and Rachel for sharing your recipes!

“This sounds funny but it’s so good: 
Pierce radishes with a fork. 
Toss with fresh black pepper, salt and dill and a little oil. 
Optional: Wrap with bacon 
Smoke on Traeger, Camp chef or indirect on a Weber grill....slow and low.  The flavor is amazing, the spicy side goes away and they take on the smokey pepper flavor. It’s amazing.”
 
Joni  M., Snacktavist Foods - Idaho, United States

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“Here in France, they’re often served as an appetizer (at home). Dipped in soft, unsalted butter, then sprinkled with sea salt (sounds strange, but it’s not the same with just salted butter). Best with strong (spicy) radishes! I scoffed at the butter at first, but it’s really different and good!”

Gordon R. - Grenoble, France

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“I chopped up some radishes for in my Thai curry a few weeks ago, it was good.  They lose their bite after being boiled, but they had been in the fridge too long, and it seemed like a good way to use them.  My wife uses the leaves for some Japanese stir-fry. She just chops them up and stir fries them in sesame oil, adds a little mirin, and salt and pepper.”

Thom B. - Nova Scotia, Canada

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“You might try gomen, an Ethiopian dish comparable to Indian saag, ritualised to specific recipes in cookbooks & commercially-supplied restaurants, but more commonly using any & all greens at hand (carrot, kohlrabi, arugula, parsley,...).  Let me know if I can get you the crucial *berebere* spice blend bulk, but when out I use fresh turmeric, ginger, green chile, ground black pepper, etc. I'm probably not going by any valid recipe: mustard/ sesame/ olive oils, berebere, chopped onions, any finely shredded greens, sometimes tomatoes, sometimes coconut milk, stew.  This is the spice I get at very good kilo (!) prices at our local Ethiopian bodega:”

Patrik S., ecOasys - New Mexico, United States

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“Slice into 4, sprinkle a bit of sea salt, a twist of lemon and voila....??”

Vishal P. - West Bengal, India 

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“I found a really great radish relish recipe that I can when I have too many. It's yummy added to tuna salad or as a condiment on hot dogs or brats. Great stirred into chicken salad or potato salad. Makes a great Raita mixed into plain yogurt. I love it on a cheese platter with sharp white cheddar

2 Cups white vinegar
11/2 Cups sugar
1 Tablespoon kosher salt
1 Tablespoon coriander seed
1 Tablespoon cumin seed
1 Tablespoon mustard seed
2 lbs radishes, shredded
1 Cup diced onion
2 inch knob ginger grated
4 garlic cloves minced
 
Combine vinegar, sugar, salt, coriander, cumin, and mustard seed. Bring to a boil. Add the radishes, onion, ginger, garlic and return to boil. Remove from heat.
 
Can cool and jar and put in fridge 
OR
Use boiling water method . Ladle into hot half pint jars, covering solids by 1/4 inch liquid. Leave 1/4 inch headspace. Put on lids and process 15 min. remove from bath Cool  Check seals 
 Store in cool dark place up to 1 year.“

Rachel C. Brown Dog Farm - Wisconsin, United States

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We hope these recipes have inspired you to cook and eat radishes in different ways! It certainly has inspired us and we look forward to trying all of them! Let us know which one is your favorite by posting a comment. -Sue & Mike

Other Ozark Akerz recipes you may like:
Danish Liver pate
Our Most Popular Hot Pepper Sauce
Æbleskiver and Gløgg
Sue-Baby's Marinade and BBQ Sauce