Crisp, juicy and peppery.

Storage

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!

Recipes

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