Radishes are one of spring’s first vegetables, and we encourage you to enjoy them many ways this season.

Normally, we use this little jewels to highlight a salad with crunch and the zing of spice. There are many more ways to enjoy them.They can be added to all kinds of salads (not just green) like chicken, potato, or egg salad.

The French eat them with a thin slice of butter and salt…délicieux! Your bunch of radishes will vanish in a flash. Or, try them atop a slice of crusty, buttered bread sprinkled with salt. Or coat that bread with aioli instead of butter.

We don’t often think to cook radishes, but they are a root vegetable, and versatile this way. When cooked, their spicy flavor diminishes, and they become juicy.

Radishes can be included whole on a sheet pan of roasted vegetables to add another layer of flavor and texture. Note that they do cook quickly, so you might want to toss them in about ten minutes before the other veggies are done.

And, they are delicious sautéed in a combination of butter and olive oil with a little salt and pepper. After they are tender and slightly caramelized, sprinkle them with chopped mint just before serving.

We even find they are great on the grill! Toss halved radishes with some oil or butter, and place them on the grill until nice grill marks appear. You might just love the smokey flavor.

You can also make a radish relish in a flash that is ready to eat immediately.

Instant Gratification Radish Relish
This can be used as a salsa, as a dressing, and in as many ways as your imagination allows.

Ingredients
For the dressing
juice of a small lime
1 tablespoon rice vinegar
1 teaspoon honey
1 teaspoon chili oil
3 tablespoons olive oil
sea salt to taste
pinch of black pepper

For the relish
1 bunch radishes
1 small red onion
1 small English cucumber (or any cucumber with a thin skin)

Directions
Make the dressing
Add the lime juice, rice vinegar, honey, chili oil, olive oil, salt, and pepper in a small bowl and whisk thoroughly to combine.

Prepare the vegetables
Peel, halve, and slice the red onion into the thinnest slices possible. Trim the ends from the radishes, cut lengthwise, and slice the halves into the thinnest slices you can. And, cut the cucumber lengthwise and again slice the halves into the thinnest slices possible.

Make the relish
Add the veggies to the dressing and toss to coat. Adjust for seasoning. You can use the relish immediately or allow it to sit a while to let the liquids come out.