A Gardeners Forum Forums General Discussion The Food Garden Forum Vegetable Gardening Just harvested radishes but they are too mature

I just harvested a 6ft row of radish (about 6-7 lbs) and I let them grow too long. I confused the harvest time of 22 days with that of beets (50-55 days). The body of the plant is very woody and spicy/bitter.

Is there anything that I can do with them? Any suggestions? Can they be fermented like potatoes?

they are probably too woody and tough to use for anything but critters to eat.
I do not where you are located but radishes do not like hot weather. Maybe when it cools down you can plant another crop before frost. They like cool weather. Very similar to lettuce. Txsdar

I'd be tempted to try some different things. Try cleaning them thoroughly and brining them with a dense solution of pickling salt and water. Also try making "refirigerator pickles" by chilling them in vinegar for 3 to 4 days. Hotbath pickling might make them edible, but takes some extra effort.
You definitely have the opportunity to grow a fall crop or even 2, depending on where you are.

I grow radishes each year and I've found when they're too big they're just too big. They are tough, bitter, hard to chew; even the greens aren't good.

The way I tell when mine are ready is they break the ground and start pushing out.

I asked my adventurous daughter (who's a professional cook) and here's what she said:

Slice against the grain and pickle/marinade it in white or rice vinegar with warm spices (juniper, cardamon, star anise if you're feeling adventurous and definitely peppercorn) sugar and water. Bring the spices sugar vinegar and water just to a boil long enough for the sugar to dissolve and pour over the radish slices. Allow to cool to room temperature, cover and refrigerate. They will be ready the next day and will keep for a week or so. The amounts will depend on how much produce you have and your personal taste but a good starting point would be 2 cups of viniager 2 cups of water and a cup of sugar. Taste it and adjust to your liking.

If they are red raddishes the color of the skin will blead unless you first rinse the slices a few times. Either way this does not affect flavor.

This is also a good way to bring raddishes that are starting to get a little on the rubbery side back to life.

Slicing against the grain will let the pickle absorbe and will break up the fiber so the raddish it not as tough. The sweet and sour flavor will balance out the bitter flavor.

I love raddishes like this and they go well with sashimi as well as cooked fish and salads. They are great on their own, and are nice as a litle side dish or palate cleanser for asian dishes like sesame noodles. I eat them as a snack.

Hope that helps.

Gosh thanks Marcia. Even though I think I've harvested all mine a few pop up from time to time. I really like radishes and will surely give this a try.

No problem! Kat (daughter) loves to talk about food as much as John (DH) does, so I don't mind asking them for help.