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  • Radishes can be eaten raw or cooked! Grate them to add to coleslaw, slice them for a fresh salad, simply roast them or try them in a traditional Viet Pho soup!
  • In season, buy lots of fresh radishes and pickle them! Try our Pickled Radish recipe from Canadian cookbook author Amy Bronee.
  • Radish tops are edible and add a peppery bite to a salad. If leaves are a little wilted, try refreshing them by soaking them in a bowl of cold water.
  • To make radishes extra crisp, soak them in ice water for an hour in the fridge. This will make them extra crunchy and ready for the crudité platter or salad.
  • If you find radishes are a little too strong, peel the skin, as that is where most of the heat lies.
  • Radishes are available all year but our local season is usually from May to November.

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