Cooking with Radishes

Those on a keto diet or eating low carb have long embraced cooking with radishes. That’s because, unlike most root vegetables, radishes are quite low in net carbs. It’s why we feature radishes instead of potatoes in dishes like breakfast hash with radishes. However, more people than ever are looking to add radishes to their food rotation. Find out why the lowly radish has suddenly become so popular.

The humble radish’s comeback

More than just a garnish, radishes are a sought-after and trending ingredient. In fact, back in 2022, a Delish article noted that radishes were having a renaissance on TikTok as influencers showed new ways to prepare them.

According to a report on the Global Fresh Radish Market released in March 2025 by Spherical Insights, the market is forecasted to have a 6.06% compound annual sales growth rate in the coming years, growing from $1.41 billion in 2023 to $2.54 billion in 2033. The report states that North America will see the fastest growth.

Most radishes have a vibrant color, such as pink, purple, yellow and red. Plus, they have a crunchy texture. They have a spicy bite as well, bringing a pop of flavor to dishes.

From the colorful watermelon radish to the mild daikon radish, chefs and home cooks can experiment with flavors and textures. They’re also great for snacking on. Ready-to-eat vegetables like the bite-sized cherry belle radish or French breakfast radish are easy for a quick, crunchy snack.

Why radishes deserve the spotlight

Radishes are root vegetables and are members of the Brassicaceae family together with broccoli and cabbage. While the greens are also edible, the root is the most commonly consumed part of the plant. They are crispy and delicious when raw, or softer and milder when cooked, such as in our roasted radishes recipe.

Another nod to radishes goes to their sustainability. They are hearty and easy to cultivate. Radishes are also ideal crops for home gardens. They thrive in small spaces, only requiring a few inches per radish and minimal attention. Cornell University says radishes mature from seeds in three weeks to two months, depending on the variety.

Also, they require little water and are not susceptible to pests like other crops that require pesticide management. They hold up well in travel and storage. In the end, this makes them easier to grow and more affordable to ship than other produce.

Radish varieties and uses

You’re probably most accustomed to see the cherry belle radish in American grocery stores. These are the ones commonly used for salads and garnishes. However, they are hardly the only kinds. Consider these other varieties:

• Daikon radish, an elongated, white radish with a sweeter taste that pairs with Asian flavors.
• Purple daikon shares many characteristics with a beautiful purple hue. With their striking black skin, black radishes pack an intense bite that goes well in ramen or pho.
• Watermelon radishes with green skin and pink flesh have a sweet, peppery taste, and can be pickled, cooked or raw.

If you want to add more radishes to your diet, there are several ways to prepare them at home. Thinly sliced or diced radishes are a versatile addition for salads, pasta, slaws and open-faced sandwiches. Pickled radishes or fermented radish kimchi can bring additional punch to dishes.

For a milder flavor, roasted radishes with olive oil, lemon, salt and pepper are a simple and bright side dish for early spring. You can also saute radishes or cut them thin and fry them for a healthier potato chip alternative.

The future of radishes

The question is whether radishes will remain popular. Google Trends shows that searches for radish varieties like watermelon radishes, black radishes and daikon radishes are up. Searches for international dishes with radishes, such as radish kimchi and Indian recipes with radishes, have also increased 50% or more. The radish has come a long way from being a forgotten garnish.

Portions of this article originally appeared on Food Drink Life.