COME INTO THE KITCHEN, GARDENER: Fresh And Easy Steamed Buttered Radishes
- k-england
- Nov 1
- 2 min read
Updated: Nov 5
By Karen England, for Let's Talk Plants! November 2025.
. . . Of one thing I feel sure, a working knowledge of both gardening and cooking would tend to give a young person in the inevitably difficult world of tomorrow an added confidence about living, a talisman in times of stress, and a reassuring sense of independence and power." - Constance Spry, Come into the Garden, Cook, 1942
When I grow radishes, whether I have harvested a couple or dozens, my favorite way to prepare them is to steam them whole, leaves and all, until pale in color and tender to the bite. While warm from the steamer, I toss with unsalted butter and flaky sea salt and devour.
There are lots of recipes on the internet for steamed radishes, but they seem too complicated for me. (Do a Google search and see if you agree with me...)
I just...
harvest some radishes
wash them thoroughly
leave them whole with the greens attached if they are small, and slice them in half from the greens to the root only if they are large
put them in a steamer over boiling water and steam them until the radishes are tender and the greens are wilted
in a bowl, dress the warm radishes and greens with unsalted butter to taste and season with flaky sea salt.
eat and enjoy
This "recipe", if you can call it that, is so good and a great reason to grow radishes.
SD Hort President Karen England loves to cook with garden bounty for one or for 100 and happily shares her favorite recipes with everyone.
She even teaches a series of stand-alone Cooking with Herbs classes at the location where we regularly hold our general meetings in Rancho Bernardo at San Diego Oasis
17170 Bernardo Center Dr
San Diego, CA 92128
Oasis Tel: (858) 240-2880
Her next Oasis cooking class is in November 2025
Class #2638 Baking with Herbs: Biscuits, Scones, Dumplings & More
Friday, November 7
1:00 PM - 3:00 PM
