Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

Have You Tried: a Black Radish? 

I'd never tried a black radish before, in fact, I thought it was a beet upon first glance at the farmers market.

The friendly folks at Garden Works quickly set me straight though, and mentioned that it was a good complement to egg dishes.

I thought it would be a nice addition to a frittata, but I had an unusual craving for potato salad (unusual because I’m normally not a big fan of potato salad), so that’s what I made.


I boiled diced potatoes, drained them once they were just tender, and grated up my black radish. I tossed them both together with a little bit of Japanese mayo, salt and pepper, and served it up on a bed of greens. It was simple and tasty, and the black radish provided the perfect amount of spicy bite to the salad.


As a side note, after discussing with friends that I don’t ever eat American mayos (they taste eggy and don’t appeal to me), but that I love Japanese mayos (no eggy taste and a nice tang!), I finally decided to look up the difference. Turns out that while most American mayos are made with distilled vinegar, Japanese mayo is typically made with rice vinegar (oh and a little MSG…).


Lindsay-Jean Hard

Gastronomic Guru, Real Time Farms

Views: 143

Comment by Cornelia on January 26, 2011 at 3:25pm
My farmer just told me to expect some in this week's winter share. She said that they are yummy with butter and salt on bread, too. Yum! Anything with butter makes me happy.
Comment by Diane Hoffmaster on January 27, 2011 at 11:02am
that looks good!  I had a watermelon radish last year that was so beautiful and crispy!  I have no luck growing radishes and I really don't know what I am doing wrong!


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