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Radishes: Raphnus, Kale’s Sexy Sister

Radishes are zingy, crunchy root vegetables that are both spicy and cool, and are deliciously good for you!  The are in the Cruciferous family (like kale and cabbage), and have many of the same health benefits. You can eat the root, the green tops, the flowers, and even the seed pods--so much nutrition for your money! You can eat them raw as snacks, in salads or salsas, or sauteed in a little butter. And make sure you buy or grow lots of them, because you can pickle them in your fridge and use them in sandwiches, on toast, or for a satisfying afternoon sweet and spicy snack! If you are new to gardening, or have kids, radishes can be one of the most fun vegetables to grow because they pop out of the soil so fast.

Pickled Radishes on Baguette with Chevre


1 bunch of radishes (or one giant radish!), sliced

Radish tops, sliced into thin strips

½ teaspoon mustard seeds

¾ cup white wine vinegar

¾ cup water

3 tablespoons sugar

2 teaspoons salt

1 container fresh chevre (soft goat cheese)

1 baguette


  1. Pack radishes into a pint sized canning jar and sprinkle the mustard seeds over the top

  2. Combine the vinegar, water, sugar, and salt in a saucepan and bring the mixture to a boil, stirring occasionally

  3. Pour the mixture over the radishes, covering them completely, let the mixture cool to room temperature, and then refrigerate

  4. The radishes will be ready to serve immediately, and will keep in the fridge for about two weeks

  5. Radishes are wonderful served on a piece of toasted baguette with fresh chevre, and topped with the sliced radish greens