Believe it or not, I did not eat radishes until a few years ago. I always thought they were beautiful, but I was someone who ate around them when I found them in my salads. In fact, it was gardening that sparked my interest in the vegetable after years of avoiding them.
Radishes are commonly recommended as a great intro vegetable for new gardeners. They require relatively little care and they go from seed to harvest in as little as 21 days. That’s about as close as you can get to instant gratification in the garden! So naturally, I threw some seeds into my raised beds.
Now, I always have radishes growing in my garden and it’s one of those vegetables that I religiously succession plant. I also always seem to have a surplus of them (and I ain’t even mad). For a while I would just eat them raw in salads, and I still do, but I needed to find a way to preserve my harvests and add some zest to it. These days I have an insatiable craving for sumac radishes and they’re the perfect way to use my harvests.
Sumac radishes are a Middle Eastern dish often used as a side by itself or in a salad. They get their name from the ground sumac used to season them that adds a beautiful tartness to the earthy flavor that radishes naturally boast.
Traditionally, the recipe calls for fresh squeezed lemon, olive oil, cilantro, ground sumac, Aleppo chili flakes, and a pinch of sea salt. Because I love everything and anything vinegar, I add white wine vinegar to the mix and let them soak up that tangy goodness overnight. The result? Deliciously tart, chopped radishes that are incredibly versatile. The marinade can also be used as a salad dressing if desired, and don’t forget to use your radish greens in your lettuce mix- they’re delicious!
My favorite way to enjoy sumac radishes is layered in a bowl with shaved brussels sprouts, kale, basmati rice, lemon tahini vinaigrette, feta, tomato, cucumber and falafel topped with tzatziki. How do you use your radish harvests? Let me know in the comments!
Prep time: 10 minutes; makes one 8oz mason jar
- 6-8 radishes or a bundle depending on size
- 1 tsp finely chopped parsley
- 1 tsp finely chopped cilantro
- juice of 1 lemon
- 1 tsp olive oil
- 1/3 cup white wine vinegar
- pinch of salt
- 1/2 tsp aleppo chili flakes (optional)
- 1/2 tsp sumac
- Slice the radishes to desired thickness either by hand or with a mandolin; halve if desired
- Finely chop the parsley and cilantro; set aside
- Add the radishes to a mason jar or other storage container, layering the chopped herbs as you go
- Add the vinegar, olive oil, and squeeze the lemon juice into the mix
- Add the spices and salt; seal the lid and shake to mix ingredients
- Marinate overnight in the refrigerator and enjoy!