On Growing Radishes

Last weekend, I planted some French Breakfast radishes, and, coincidentally, so did Faith. Radishes are a great way to kick off the season: they are easy to grow (pre-schoolers across the world do it!), they mature quickly (in as few as 3 weeks), their season is short (you can move on in June), and they don't take up much room. Even if you're just gardening in a small window box, you can have a crop of dozens of radishes this year. I look forward to munching on them with butter and fleur de sel in a few short weeks.

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The easiest thing is to serve them raw with butter and salt. From the moment you yank them out of the soil to having them in your mouth, we're talking 3 minutes tops. They'll practically be still pulsing with life. They're also nice sliced ultra-thin (have you gotten a Benriner mandoline yet?)

Or, if you're feeling ambitious, spend some time braising, see Faith's popular post on Recipe: Spring Radishes Braised with Shallots and Vinegar.

Even if you don't have a garden, most radishes fetched from a farmers' market will have been plucked just hours prior, so you'll be treated to something incredibly fresh. Welcome to spring!

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Look at this gorgeous harvest of French Breakfast Radishes from the archives of GenreCookshop.com

Some other radish bits:
Recipe: Spring Radishes Braised with Shallots and Vinegar
Simple Pleasures: Radishes with Butter and Sea Salt
Braised Radishes Again This Time with Rice Vinegar and Mint
In Season: French Breakfast Radishes
Look! Radishes and Buttered Bread in Bon Appétit

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Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.