Crisp, juicy and peppery.


Store with tops off in the fridge. Roots will keep for a couple weeks in the crisper.

Cooking Tips

Typically eaten raw, sliced in a salad, amazing pickled, or simply salted and eaten with butter. If your not a fan of raw radishes, try then roasted with other veggies!


Creamy cucumber radish salad

Collard green and radish slaw with crispy shallots

Maple roasted root vegetables 

Roasted sweet potato, asparagus & radish salad with hemp garlic mustard dressing

Spicy quick pickled radish