Radish

Radishes have a crisp texture and peppery bite, making them great for salads and garnishes.

Flavor

How to use it

Slice for Salads. Myrosinase in radishes provides a fresh, peppery kick.

Pickle for Contrast. Vinegar’s acetic acid softens spice, adding a tangy note.

Common mistakes

• Old radishes can become woody.
• Earthy taste from unwashed geosmin.

What goes with radish

• Pork Belly. Peppery, crunchy radish cuts through pork belly's fat, as in braised pork with daikon.
• Sesame Oil. Toasty sesame oil rounds out radish's sharp, peppery bite.
• Sesame Seed. Sesame seeds add nutty crunch to radish's peppery bite.
• Rice Vinegar. Rice vinegar's mild acid pickles radish and softens its pepper.
• Sour Cream. Cool sour cream tames radish's pepper heat in Eastern European salads.
• Scallion. Scallion's fresh bite complements radish's peppery crunch.
• Vinegar. Vinegar's sharp acid quick-pickles radish and tames its heat.
• Tortilla. Sliced radish adds crunch and a peppery bite to tacos.

Try tonight

• Slice and add to tacos.
• Pickle for a charcuterie platter.
• Use in a fresh garden salad.

Storage

Store in a plastic bag in the refrigerator.