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One of the most welcoming signs that spring is here are the colorful little radishes showing up at the farmers market. We love thinly slicing them as a garnish, but there’s way more to this root vegetable than the simple side salad. Let me show you all the different types of radishes you’ll see at the farmers market this year!
Why buy radishes from the farmers market?
The first thing that comes to mind with this question is all the variety. There are so many more types of radishes at the farmers market than at grocery stores. At your average Safeway or Kroger, you’ll probably only see Cherry Belles. If you go out of your way to a Whole Foods or health store, you might find Easter Egg radishes and daikon radishes, but you still won’t get the crazy amount of variety at the farmers market.
When are radishes in season at the farmers market?
Radishes can generally be found year round at farmers markets, but the radish types will vary depending on the season. They have a short growing season, usually only a few weeks, so farmers are able to get in several plantings throughout the year.
Spring and summer radishes tend to be smaller and thin skinned, like Cherry Belles, French Breakfast, and Easter Egg varieties. These varieties also tend to be more tender and milder in flavor. The tops of these radishes also tend to be more tender and pleasant to eat.
Winter radishes are large and thick skinned, like daikon radishes, black radishes, and even horseradish. They tend to have bold, assertive flavor; use them in small amounts so they don’t overwhelm the other flavors in your dishes.
How do I pick out radishes at the farmers market?
While there are some nuances depending on variety, I have three general tips for picking out the best radishes at the farmers market: the radishes should be firm with no mushy or brown spots, the tops should be healthy and green, and the roots should be whole and not split.
How do I store radishes at home?
Separate the radish tops from the roots when you get home from the farmers market. The tops have a shorter shelf life than the roots, so they can actually cause the roots to spoil sooner than they would if they were detached. Be sure the tops are dry before storing them in their own bag; moisture will speed up the spoilage.
Both the tops and the roots should be kept in the crisper drawer in your refrigerator. Keeping a dry paper towel in the bag with both the tops and the roots will also help control the moisture; replace the paper towel once the old one gets too moist.
Want more tips on how to store your produce from the farmers market? I have a whole guide for you here!
Don’t throw out the tops!
I know I sound like a broken record on this, but I’m going to say it again anyway! The tops of root vegetables are edible and should be eaten! Not only will it help you save money by getting more out of your farmers market purchases, they also pack a huge nutritional punch.
Radish greens are spicy, like mustard greens, and can be used in many different ways. Turn them into bright green soups, blend them into a peppery pesto, or even braise them as a leafy green side dish. There are lots of possibilities and tons on flavor in those tops!
11 Types of Radishes at the Farmers Market
Cherry Belle Radishes
Cherry Belle radishes are the most common variety of red radish that you’ll see at the farmers market and at grocery stores. They’re characterized by their bright red skin and are generally mildly spicy in flavor. These radishes are almost always sold with their tops still attached, so ensure that the greens are in good shape before buying the bunch.
While the Cherry Belle radish is an early spring variety, you’ll often see them year round due to their popularity.
Easter Egg Radishes
These spring radishes are sometimes sold as rainbow radishes due to their vivid colors, which range from white to pink to purple. They have the same mild peppery flavor as the cherry belle radish and can be used interchangeably with them.
While Easter Egg radishes can be served cooked, raw, or pickled, I prefer them raw. This allows their delicate crunchy texture to be shown off and their colors will remain bright and inviting.
French Breakfast Radishes
French Breakfast is probably my favorite of the spring radish varieties. They have long, cylindrical roots with white tips, and have a mild flavor. The best way to enjoy this radish is when it’s raw, making it perfect for salads and on top of avocado toast.
Black Radishes
Black radishes are a winter variety characterized by their tough black skin and inner crisp white flesh. The most common of these is the Round Black Spanish Radish, which (surprise!) is characterized by its shorter, round shape. There are also long, spindly varieties, but they are not seen very often.
Black radishes have a pungent, spicy flavor, and can quickly overpower other flavors, but it is not nearly as powerful as horseradish. The flavor mellows when the radish is cooked. The skin is edible, but is often peeled due to the sometimes unpleasant texture.
Daikon Radishes
Daikon radishes are the mildest type of winter turnip, probably due to their extremely high water content. They have a long, elongated shape and while they are usually all white or purple in color, they can sometimes have green tops. These radishes are most popular in East Asian cuisines and in dishes like radish kimchi, or chai tow kway (radish cake).
Fun fact: there are no turnips in the classic dim sum dish, Hong Kong Turnip Cake. The “turnips” here are actually daikon radishes, which are sometimes sold as “Chinese turnips.”
Purple Radishes
While you’ll probably see them just labeled as “purple radishes,” there are actually purple varieties of both spring and winter radishes. The most common, however, is the purple daikon radish, which is mild and crunchy. The purple color is only skin deep, the interior flesh is usually white.
White Icicle Radishes
These heirloom white radishes have a thin, elongated shape, and are closely related to daikon radishes. They’re great in stir fries!
Horseradish
Horseradish is the most pungent type of radish, and that’s no joke. Unlike chilis, the hot, peppery flavor of horseradish hits you in the nose. It’s a completely different sensation than most of us are expecting when eating food.
Even a small amount of horseradish can completely overwhelm the flavor of any dish. Its best used when grated finely and used in a sauce to complement rich dishes, like roast beef. A little bit goes a long, long way.
Wasabi
Real wasabi tastes nothing like the bright green condiment you get at sushi restaurants, which is usually just artificially dyed horseradish.
The first time I had real wasabi was at a restaurant in Riga, Latvia, where it was freshly grated onto some lamb, and it was a completely transformative experience. I normally avoid wasabi at sushi restaurants because the flavor will quickly overtake any delicate notes in the fish, but real wasabi? It’s way more complex in flavor than the weird green paste, and while it’s still very powerful in flavor, it actually blended into the dish rather than take it over.
Wasabi can be tough to cultivate outside of Japan, but I’ve heard that it can be grown in the United States in Oregon and Tennessee. If you live in one of these areas and see wasabi at your farmers market, definitely buy it!
Watermelon Radishes
Watermelon radishes are actually an heirloom variety of daikon radishes. These large rounded radishes have a light green to white skin, but when they’re cut open, these radishes reveal a bright pink center. They’re quickly becoming one of the most popular types of radish due to their bright color and fun name.
Green Meat Radishes
These large winter radishes have both green skin and green meat inside! They have a mildly pungent flavor and can be used as a substitute for daikon radishes.
My Favorite Radish Recipes
If you’ve got a bunch of radishes that have been sitting in your refrigerator for a while, you should definitely make my Whole30 “Butter” Braised Radishes. This is a great way to transform an entire bunch of radishes into a delicious side dish all on their own.
Radishes are a common salad ornament because they add a fresh, spicy crunch. This spring, once the snap peas come into season, I’ll definitely be making my Snap Pea Salad with Radishes on repeat. The thin slices of crunchy radishes balance out the sweetness of the sugar snap peas beautifully!
Pickles! Radishes make excellent quick pickles and are a perfect garnish for fish and roasted meats. This Green Garlic and Radish Garnish is perfect for fish, roasted chicken, and even lamb.
