Spring means radishes. Crunchy and peppery.  And quick! From seed to harvest in a little over three weeks for some varieties. About as close to instant gratification as one gets from gardening!

Something the French love and I do, too, is radish slices on buttered brown bread sprinkled with sea salt.  Use good butter. And good salt. It’s impossible to duplicate properly with store-bought radishes, so this treat is only available a couple of times a year, spring and fall. Summers in my part of Kentucky get a little too hot for a radishes after june but sometimes a second batch can be harvested in the fall if the weather cooperates.

The leaves are quite good, too. Sauté with a little garlic and olive oil. If they’re young enough and devoid of the sharp needles some varieties have, throw ’em right in a salad.

So go ahead, relish a radish.