Easter Egg Radishes

With a dozen radish varieties, these certainly stand out from the crowd. These springtime root vegetables are named for their pleasant pastel hues – pinks, whites, purples and reds. As members of the Brassicaceae family, they share similarities with the horseradish and turnip. Besides adding a brilliant pop of color to recipes, these crunchy vegetables are light, nutritious and peppery in taste.

Easter egg radishes in the field.
Close up of Easter egg radishes in the field.
Interior product shot of Easter egg radishes. Interior product shot of Easter egg radishes.


Easter egg radishes can be consumed raw or incorporated into a variety of cooked dishes. Try them chopped as a taco garnish, mixed into a stir fry, or roasted in the oven with brown butter and lemon for a simple, savory entrée.

When shopping, pick vibrant radishes that are firm and smooth with fresh green tops. Store in the refrigerator in an open plastic bag or breathable container in the crisper drawer. Radishes stay fresh for up to five days.

Thoroughly wash and pat dry before cooking. Like all radishes varieties, if they start to soften before use, soak them in a bowl of ice water to revive the crispy texture.


Easter egg radishes are a high source of vitamin C, containing 30 percent of the daily recommended value in one single-cup serving.