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French Radish Ready

April 25, 2010

In my first post I mentioned that I was at Ron’s Nursery and intrigued by a package of French Radish seeds. At $1.09 how could I not?  My boycott of France ended after some great home-made  french fries at  Adelina’s Bistro so why not radishes, too.

I don’t have a vegetable garden as such so this was the process.  I drilled some holes in the top of a lettuce crisper, filled it halfway with potting soil, and using a golf tee to make perfect little holes, dropped in the seeds.  With the top on and sitting on a windowsill  the germination took 4 days.  After that I transplanted them into a plastic rectangular flower pot that sat outside on the patio.  Twenty days later they were ready.

If you closed your eyes and ate one you would know it was a radish but not quite as strong as the common ones you buy in the store.  It still had some bite however.  They’re not quite as red and have white on the bottom.  You can see their size in relation to my plant assistant’s hand.  If you want to know a lot more,  Wikipedia will  tell you more about radishes than you probably ever wanted to know.

Perhaps my friend and fellow blogger at  La Femme Epicure can come up with a recipe.      


From → Garden & Flowers

  1. Ina Garten (aka Barefoot Contessa) made radishes with butter and salt on french baguette the other day to bring out the true flavor of the radishes in an elegant, yet simple fashion. She had a great herb butter recipe to use with the dish as well. Tip: Close your eyes when eating this and you might find yourself in Paris.


    2 bunches radishes with the tops intact
    Sea salt
    Good salted butter or Herbed Butter, recipe follows
    1 French baguette, sliced diagonally, and lightly toasted


    Arrange the radishes on a bed of sea salt. Spread the butter on slices of toasted bread and arrange artfully on a platter. Serve at room temperature.

    Herbed Butter:
    1/4 pound unsalted butter, at room temperature
    1 1/2 teaspoons minced scallions
    1 1/2 teaspoons minced fresh dill
    1 1/2 teaspoons minced fresh parsley leaves
    1/2 teaspoon freshly squeezed lemon juice
    1/2 teaspoon kosher salt
    Pinch freshly ground black pepper

    Combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment on low speed until combined. Do not whip.

    Recipe via : The Food Network

    • Nummy, were going to Sedona to see the folks and I’m going to make it there. Sue’s mom has a great kitchen and loves to try new things.

      Muchas Gracias

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