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Radish pods can be used anywhere you’d normally use radishes: leafy salads, taco toppings, pitas and wraps.
But my favorite way to eat them is to pickle them first. They taste amazing on their own, and even more amazing as a side dish to a bed of rice and some grilled meats.
You can chop up a handful of pickled radish pods to use like capers in an omelet or noodle bowl, or skewer them on a toothpick to garnish a bloody mary and add a peppery bite.
Make a few jars of radish seed pickles to have on hand as last-minute gifts and potluck contributions—nobody ever knows what they are, and I love explaining how the entire radish plant (from the roots to the greens to the seeds) is edible!
Have you checked out my latest book? I have more recipes for radishes, radish leaves, and the tops and tails of many ordinary vegetables that become extraordinary once you realize what you can actually use from them.
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