3 recipes to eat radishes the French way.
Radish Tartines & Herbed Butter, Honey Roasted Radishes & Yogurt Spread, and a delicious soup so you don't waste those leaves!
The French have an undeniable love affair with radishes, and I am no exception. Especially when it comes to the delightfully crisp and peppery radis roses—those little pink jewels of spring. Come springtime, these beauties take center stage at market stalls, piled high in vibrant, blushing mounds. They’re crunchy, slightly spicy and sometimes even juicy. And when you add a dab of butter and a pinch of flaky sea salt? Pure heaven!
It is said that radishes have graced French tables for over 400 years, with none other than Charlemagne himself championing their cultivation. And cultivate them we did! Today, they thrive along the Atlantic coast, and especially in the Loire Valley, where the sandy soil and mild climate brings out their best qualities.
For me, spotting the first radishes of the season is a small, but glorious moment—it means that winter’s grip is loosening and the season of abundance is upon us. Right now, they go for about €1.80 a bunch, but in peak season, you can get them for as little as €1.50. A true bargain for something so delicate and full of character!
According to the French Ministry of Agriculture, the average French person eats 1.5 kg of radishes per year. How do you compare?
To celebrate my love for radis roses, I’ve put together for you this small but mighty guide so you can enjoy them the French way. Below, you’ll find a few tips for selecting and storing radishes, plus three of my go-to springtime recipes. Of course, you can enjoy them the traditional French way first: fresh, raw radishes with a dab of butter to mellow the bite and then sprinkle them with salt. The traditional method leaves a small piece of the radish stem intact so that you can hold onto it while you snack.
How to shop for pink radishes
When selecting radis roses, go for the small, firm ones with a vibrant pink hue and perky green leaves—wilted or yellowing tops are a telltale sign of age. Shapes vary, from round to slightly elongated, but I always reach for the smaller ones, which are denser and crunchier. The larger ones, while still delicious, can sometimes be fibrous or even hollow.
And don’t toss those greens : read my soup recipe for those radish leaves below !
Storing your radishes
Ideally, you should eat pink radishes the same day you bring them home (or the day after) when their crunch is at its peak. They are quite delicate and soften quickly. If you need to store them, keep them in the fridge, where they’ll stay fresh for up to 2 or 3 days.
More Spring recipes to enjoy:
3 recipes to eat radishes the French way
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