This time of year when we are all patiently waiting for our gardens to begin to produce, radishes are always eager to perform. Radishes germinate quickly are ready to harvest in a matter of weeks after being seeded! The Greek name of the genus Raphanusactually means “quick appearing.”
Personally, I was very slow to warm up to eating radishes. They are lovely little things, but really how many spicy roots can one really eat? I was convinced to start eating more of them after learning how rich they were in vitamins and minerals, and have since become a total radish addict after following a friends suggestion to try roasting them. Now roasted radishes are one of my favorite spring treats and I seed radish in succession throughout the spring so I am sure to have a nice stock on hand.
Because radishes produce quickly, it's nice to direct seed small batches often. Seed radishes in rows spaced 4-6" apart. Sow seed at a rate of about 5 seeds/inch. After the radish seeds have germinated and are about an inch tall, thin the plants until they are about and 1" apart (or more depending on the variety you are growing).
When making roasted radishes I like to use Cherriette or French Breakfast (shown in photo) varieties.
Preheat oven to 350°
Harvest radishes from your garden (they shrink when roasted to be sure to harvest enough). Slice radishes into ¼” medallions. Mix in a bowl with olive oil and salt. Bake until just barely crisp on the outside. This can take a while so be patient.
I love serving them on top of a green salad!