418 C.R. 2788 Sunset, Texas 76270    Ph.# (940) 427-2609

Rose Creek Farms

Tasty Recipes for Radish 

Storing Tips

To store, keep fresh beets refrigerated for up to a week.


Chilled radishes enhance a variety of fresh salads. 

Nutritional Value

Radish has excellent levels of copper, manganese and potassium. It is also a good source of calcium, magnesium, iron, phosphorous, zinc and sodium. Radishes are a very good source of vitamin C and vitamin K. They also contain riboflavin and vitamin B6.

Spring Radish Salad

adapted from Verdura Vegetables Italian Style by Viana La Place

1 bunch fresh radishes
2-3 very sweet carrots
2 bunches arugula
salt and pepper to taste
E.V. olive oil
2 Tablespoons freshly grated Parmesan cheese
Lemon wedges

Trim the radishes and slice them thinly. Peel the carrots and cut them on the diagonal into very thin slices. Snap off the tough stems from the arugula. Gather the arugula into a bunch and cut it crosswise into strips.

Arrange the arugula on a platter. Scatter the sliced radishes and carrots over the arugula. Season with salt and pepper to taste. Drizzle with enough olive oil to lightly moisten the vegetables. Sprinkle the Parmesan over the top. Serve with lemon wedges to squeeze over the salad.

Radish Top Soup
Don't throw out your radish greens. Believe it or not, those fuzzy leaves can be transformed into a smooth green soup, with a hint of watercress flavor.
6 Tb butter
1 cup chopped onions or leeks
8 cups loosely packed radish leaves
2 cups diced peeled potatoes
6 cups liquid (water, chicken stock)
1/2 cup cream (optional)
Freshly ground pepper
Melt 4 tablespoons butter in a large saucepan, add onions or leeks, and cook until golden, approximately 5 minutes. Stir in radish tops, cover pan, and cook over low heat until wilted, 8-10 minutes.
Meanwhile, cook potatoes until soft in liquid along with 1 teaspoon salt. Combine with radish tops and broth, and cook, covered, for 5 minutes to mingle flavors. Puree finely in a food processor. Add cream if desired. Season to taste with butter, salt and pepper.

Submitted by Jean Pinard - www.mariquita.com

Braised Purple Radishes

adapted from Vegetarian Cooking for Everyone by Deborah Madison

20 plump purple or red radishes
1 to 2 Tablespoons butter
2 stalks green garlic, cleaned as you would a leek and chopped, use all the light green part
1 teaspoon chopped fresh thyme
S & P to taste

Trim the leaves from the radishes, leaving a bit of the green stems, and scrub them. Wash the leaves and set aside. Leave smaller radishes whole and halve the larger ones.

Melt 2 to 3 teaspoons of the butter in a small saute pan. Add the shallot and thyme and cook for 1 minute over medium heat. Add the radishes, a little salt and pepper, and water just to cover. Simmer until the radishes are tender, 3 to 5 minutes. Add the leaves and cook until they're wilted and tender, 1 minute more. Remove the radishes to a serving dish. Boil the liquid, adding a teaspoon or two more butter if you like, until only about 1/4 cup remains. pour it over the radishes and serve.

Beijing Radish Salad

This can be made with watermelon radishes or other types...

1 bunch watermelon radishes or one medium daikon radish
2 tablespoons rice or balsamic vinegar (or a combination)
1 tablespoon soy sauce
1 teaspoon sugar
2 teaspoons sesame oil
2 garlic cloves, finely chopped

Wash and julienne radishes. They can be peeled or not as you like. I often use a mandoline to do the julienne-ing, or you can grate them. Mix together the rest of the ingredients and dress the radishes with the dressing.

A Salvadoran salsa recipe

2 icecicle radishes
3 tomatoes
1 sm. onion
1 bunch cilantro
pinches salt
2 or 3 juice from 1 lemon

Chop fine and mix.

Chimol is a traditional topping for carne asada (or grilled steaks) but is also great on grilled fish or chicken, or as a topping for scrambled eggs, a chip dipper, or a taco topper.

from Ercilia - www.mariquita.com


1 bunch radishes, thinly sliced
2 tbsp. soy sauce
4 green onions, chopped fine
2 tbsp. chopped cilantro
2 tsp. toasted sesame oil

Mix ingredients and eat. Can be made ahead.

from Yi Ling - www.mariquita.com