Radishes are the hidden gems of the too green Spring garden, crunchy crimson jewels waiting to be devoured, usually on the spot. Those that make it inside become a French treat, as an appetiser or a Spring breakfast.
Radishes, French Butter and Salt Flakes
- Harvest a bunch of radishes, trim the roots and wash well in cold water. Arrange on a platter.
- Serve with softened French butter, cultured butter or the best butter you can get you hands on.
- Also add a small bowl of fleur de sel, Murray Pink salt flakes, or Maldon salt flakes.
- Select a handsome radish, cut a cross in the top, squash in a bit of butter, then dip the buttered end into the salt.
- Devour and repeat.
Feel the earthy, crunchy, salty, sharp, creamy, fresh explosion in your mouth. The success of this simple dish relies on the freshness of the radishes.
Radishes mature quickly and require fortnightly reseeding. They don’t need much room, just friable, well-drained soil. Kids love growing them too. Cherry Belles are my favourite variety but the longer crimson and white French Breakfast is a stunning, milder cultivar, more suited to stuffing with white butter.