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.
ALMOST ITALIAN 
I love vegetables, but you had me at butter. xx
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Butter makes things better. x
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Delightful! My ex used to love them… but Peter won’t go anywhere near them xx
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Maybe Pete needs the butter disguise?
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I never liked radishes until I ate them in France – truly a revelation – now I grow them! (they also go well with a glass of crisp white)
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Hmmm, a crisp white wine, perhaps a Pinot Grigio, is essential.
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I’ve never been a fan of radishes but sensibly I love butter, salt & wine. I’m thinking I’ve been missing the secret to radish appreciation 🙂
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Ella it’s a great combo-one virtue with a stack of vices all in one bite.
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It sounds a bit Tony Abbottish biting into a whole radish like when he bit into a raw onion, but I guess when butter is added it makes it more palatable. I’ll have to try one.
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Not really- this is a classic French dish. . Do try it and be surprised.
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OK I’ll give it a go! We have just planted broccoli, spinach, spring onion, tomatoes, peas, cauliflower, passionfruit, chives, parsley, oregano and lettuce in our 2 vege patches. They are quite high already! Love the taste of the crunchy lettuces and fresh broccoli. Fried some broccoli the other night in peanut oil, garlic and oyster sauce on medium high heat for about 3 minutes, then put a stray lid over it and steamed it for a few more minutes. Was a hit with hubby.
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Deeelish, a classic combo which I love, esp with slightly sour cultured butter. Have you tried the butter from Myrtleford? Expensive but oh my!!
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I haven’t yet tried it but long to do so. Oh My is a a comment reserved for good butter? I’m in.
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True, a beautiful dish. I however, have trouble getting the radishes in as far as the kitchen. I just munch them straight after picking! 🙂
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Yes, me too- now keep a bucket of water in the garden for washing off the dirt.
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You had me at radish. The photos are beautiful, the radish bring dipped in salt is alive with movement and purpose. I can almost taste it.
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And the butter too, Miss Cheery.
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Cannot wait to try this.
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I think you will like it.
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We’re just heading into autumn here, but reading this I can’t wait for the first spring radishes… only six or seven months to wait!
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They do speak of Spring, although ours grow most of the year.
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That bunch of radishes looks fabulous. When I was growing up my mother used to grow radishes and we had them in salads almost daily – they grow really quickly xx
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Great colour and crunch in salads.
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I was raised on eating radishes in this manner, but I can honestly say that I’ve never had them for breakfast!!!
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I know Mimi, I have strange breakfast tastes.
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You caused me to broaden my opinions about breakfast and radishes. 🙂
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More fun than muesli.
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What a great idea! Never had radish with butter. Interesting!
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A real French thing Mary.
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I love radishes, and their greens, but mostly in salads, I’ve never actually tried the classic radish/butter thing…spose I should 🙂
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Give it a go Beck, it is surprising!
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Radishes are greatly underrated in Australia. They are a forgotten vegetable. I’m guilty of underusing them so will have to rectify this!
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