The lime radish (Raphanus sativus) is an heirloom variety radish and a member of the Brassicaceae or Cruciferae family along with arugula, broccoli and turnips. Though most often sold and marketed today without its tops, the entire plant is actually edible, roots and leaves.

Lime radishes are easily distinguished by their shape and color. The swollen and elongated taproot is two-toned like several radish varieties, yet it is singularly unique in its coloring. Its upper half near the stem end is lime colored and its tapered lower half is cream colored. Its thick skin covers a green to creamy white flesh which offers a crisp texture and exceptionally hot radish flavor.

Serving Ideas

The spicy flavor and crisp texture of the lime radish shines in fresh preparations. Slice thin and add to sandwiches, salads or wraps. Use to add a spicy accent to tacos, nachos and Mexican soups. Slice lengthwise and pair with cream based dips or soft cheeses. Grate and serve as a condiment with sushi or sashimi or add to slaws to give them a spicy kick. Combine with other radishes or carrots when pickling. Lime radish greens can be added to soups and stir-fries.

Seasons/Availability

A new variety of radish, the lime radish is available in limited quantities in the spring and fall.