Our list of reasons to love radishes is long and passionate. Every three months, we scatter new seeds into our garden boxes, and within a few weeks we’re rewarded with the most crisp and fragrant radishes. They’re one of those vegetables that we can’t live without, and their rapid germination reminds us how quick a vegetable’s life cycle can be. When we’re not eating them raw, we’re making them into fresh salsa to eat with a variety of grilled foods, including our favorite tacos. We can’t have our tacos without our radishes!

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  • ½ pound (225g) radishes, sliced thin or chopped
  • 3 scallions, sliced thin
  • 3 tablespoons minced fresh cilantro
  • ½ jalapeño or serrano chile, or to taste, seeded and minced
  • 1 medium tomato or 10 cherry tomatoes, chopped
  • ½ teaspoon kosher or sea salt
  • 1 tablespoon fresh lime juice



  1. In a bowl, combine all the ingredients.
  2. Serve immediately. Radishes will quickly release moisture and begin to soften. If you prefer a crunchy radish, combine all the ingredients except the radishes, and add the radishes to the mixture right before serving.