Somewhere I saw this cute idea, and since we had radishes almost ready in the garden, I thought it would be fun to try. It wasn’t as easy for me as it looks. Please be careful, because you must use a very sharp knife for it to make clean cuts.
All you need are red radishes and a sharp knife.
1.) Make a shallow cut around the circumference of the radish.
2.) Make four cuts to form a square for the stem, cutting only to the first cut and no deeper. Remove the stem end to make a flat base.
3.) Trim the base of the stem until it is rounded.
4.) Slice out some shallow cuts on the cap of the ‘mushroom’ to make white spots starting with the tap root.
It took me several tries to do it, so the old saying ‘Practice makes perfect’ applies here. My family thinks perhaps I am becoming a bit eccentric, but really I am honing my nursing skills to become a surgeon late in life 😉
Some Last Thoughts On Radishes
- they are very good for you. Radishes have excellent levels of copper, manganese and potassium. They are also a good source of calcium, magnesium, iron, phosphorous, zinc and sodium, as well as, vitamins C, K, B6, riboflavin, and fiber.
- don’t throw the tops away; they are also nutritious and work well shredded into soups and stews.
- radishes make wonderful companions to many other veggies in the garden. Here is a list.
- radishes make a wonderful first vegetable for children because they never fail to grow! Planted first thing in the spring and last thing in the fall they take only 32-35 days from seed. Harvest and eat them then and don’t let them get woody.
“I was told by a master gardener ( wise older gentlemen ) that his secret to keeping squash borer worms off his zucchinis and cucumbers is to plant radishes in the middle of the hills and to leave them be, no touch, go to seed.. keeps the critters away.” ~Quote from a master gardener’s forum
Thanks for reading!