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Guide to Radishes

In Season: Radishes

On a recent trip to my favorite local farmers market, the Ferry Plaza Farmers Market, I bought way too many vegetables — including a few bunches of elegant French breakfast radishes from Petaluma-based Marin Roots Farm.

Although radishes are available in Northern California year-round, it's during Spring and Summer months when one can truly appreciate them for their crisp texture and spicy-juicy bite. These root vegetables are related to the turnip and horseradish families, and come in a myriad of varieties, from my dainty, fine-textured breakfast radishes, with their fuschia-hued base and white tips, to fiery red globes, trippy-looking watermelon radishes, and large, sweet daikons. Learn what I did with mine.

When selecting, be sure to buy radishes that are firm and blemish-free, with healthy-looking tops. Remove their leafy tops for another use, and store them separately in the refrigerator, wrapped in plastic. They will keep like this for several days, although I used mine the same day, serving them as pinzimonio to go with Italian tonnato sauce. A few more ways to make the most of them:

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What's your favorite radish variety? How do you prepare radishes?

Join The Conversation
CaterpillarGirl CaterpillarGirl 8 years
i love them, and I make a soup out of the tops!
Spectra Spectra 8 years
Radishes always remind me of my grandpa. He grew them every single year in the garden and as soon as they were ripe, he'd go dig them up, wash them off, and eat them whole. So I used to do it too and when my friends saw me eating them that way, they were like "Aren't those really spicy? Don't you normally slice them and eat only a few slices at a time?" I had never thought of eating them any other way but whole!
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