Rat Tail Radish
Rat tail radishes are grown for their crunchy, peppery seed pods rather than their roots. Learn how to enjoy these unique vegetables raw or pickled.
Storage
Store unwashed in a plastic bag in the refrigerator. The crisp pods hold up well when kept dry.
Keeps For
About 14 days when farm-fresh. Excess humidity is the biggest thing that shortens their life, so keep the pods on the dry side.
Flavor Profile
Crisp and crunchy like a green bean with a sharp, peppery radish bite. The flavor is more delicate than a radish root but still has that characteristic zing. Cooking mellows the heat; raw pods have the strongest kick.
How to Prep
Snap off the thin, woody stems where they meet the fleshy pod. Rinse and pat dry. The entire pod is edible—no need to shell like peas. Harvest and use while still bright green and before seeds inside become too large and hard.
Ways to Cook
- 1 Eat raw as a crunchy, peppery snack with dip
- 2 Add whole or sliced to salads for crunch and heat
- 3 Quick-pickle in cider vinegar with spices
- 4 Stir-fry with bell peppers until crisp-tender
- 5 Char in a hot cast iron pan for smoky flavor
- 6 Toss into tacos, wraps, and sandwiches
- 7 Add to curries in Indian-style dishes
Pairs Well With
Good to Know
The thin stems attached to the pods are woody and should be snapped off. Older pods with developed seeds become tough and fibrous—harvest while young and plump. Don't cook too long or they lose their signature crunch.
Did You Know?
Rat tail radishes are grown specifically for their pods, not their roots. In Germany, they're a traditional beer garden snack, served raw with salt alongside a cold lager.