I have a serious fetish with radishes. If I’m out driving around running errands, you will see a bag of freshly washed radishes beside me so I can munch on them when I’m driving around.
I munch on radishes while I cook, and sometimes while I’m reading. I love the cold, crisp earthy taste. Depending on the variety of the week that the grocery store has on display, there is a hotness… sometimes not. I have learned that non-organic radishes tastes better to me than the organic ones. I just make sure to wash them well.
For radishes to have a long shelf life, I’ve learned that I must cut the green tops off immediately. The greens seem to draw nutrients from the radish, and make them deteriorate almost overnight.
Here’s a great use for those tops that I found on From Delicious Days
- 40g radish greens (from organically grown small red radishes)
- 1 garlic clove
- 25g chopped hazelnuts (without skins)
- coarse sea salt
- freshly ground black pepper
- drizzles of olive oil
Put all ingredients in a mortar bowl and grind… or put in a food processor.
Serve with mozzarella di bufala, on crostini or pasta.
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