Radish, the peppery underdog takes center stage in America’s kitchens

Radishes are experiencing a market expansion, growing from $1.41 billion in 2023 to a projected $2.54 billion in 2033 in the global market, a more than 6% compound annual sales growth rate. The versatility, global influences and sustainability make both the common cherry belle radish and the more unique varieties a top choice in kitchens. More than just a garnish, radishes are a sought-after and trending ingredient.

The humble radish’s comeback

Radishes have historically been a divisive vegetable. Most radishes have a vibrant color, such as pink, purple, yellow and red, and a crunchy texture. They have a spicy bite as well, bringing a pop of flavor to dishes.

Harvesting History explains that cultures around the world have long used radishes. Farmers began cultivating them in Mexico in the 15th century. Pickled radishes are popular in Chinese and Japanese cuisine, while the radish variety in Egypt is grown only for the radish greens.

While radishes may have historically been less popular in the United States, the trend is shifting. Back in 2022, a Delish article on AOL noted that radishes were having a renaissance on TikTok as influencers showed new ways to prepare them. For 2025, the Duluth Community Garden Program voted the radish their Vegetable of the Year, reported WDIO.

According to a report on the Global Fresh Radish Market released in March 2025 by Spherical Insights, the market is forecasted to have a 6.06% compound annual sales growth rate in the coming years, growing from $1.41 billion in 2023 to $2.54 billion in 2033. The report states that North America will see the fastest growth.

From the colorful watermelon radish to the mild daikon radish, chefs and home cooks can experiment with flavors and textures, satisfying a growing appetite for globalization and new tastes. As the push for sustainable food sources grows, radishes’ heartiness and easy cultivation have further pushed this humble root vegetable into popularity.

Why radishes deserve the spotlight

Radishes are root vegetables and are members of the Brassicaceae family together with broccoli and cabbage. While the greens are also edible, the root is the most commonly consumed part of the plant. According to Riviera Produce, the flavor can range from sharp and peppery to sweet with a mild earthiness, depending on the radish variety. They are crispy and delicious when raw, or softer and milder when cooked.

Lately, radishes align with consumer trends. The Packer notes that a major 2025 snacking trend has people moving away from ultra-processed foods towards healthy, convenient and flavorful options. Ready-to-eat vegetables like the bite-sized cherry belle radish or French breakfast radish are easy for a quick, crunchy snack.

The Packer also found that people crave variety and global flavors, with over 65% of their survey respondents interested in trying new cultural tastes. Radishes’ popularity in worldwide cuisines and their bold flavor are a fast way to introduce vibrancy to snacking or meals.

Radishes are also a sustainable crop. FoodPrint, a program that studies the impact of food on the environment, explains that radishes have a high yield, grow quickly, require little water and are not susceptible to pests that require pesticide management. They hold up well in travel and storage, making them easier and more affordable to ship than other produce.

A root for all seasons: Radish varieties and uses

According to FoodPrint, the majority of radishes in American grocery stores are the cherry belle radish, which are commonly used for salads and garnishes. Braising or roasting these radishes with other root vegetables makes a delicious side dish. They also add a pop of color and flavor to salads, tacos, sandwiches and charcuterie boards.

However, other radish varieties have long been part of global cuisine, offering a range of flavors and colors. Riviera Produce highlights the daikon radish, an elongated, white radish with a sweeter taste that pairs with Asian flavors. The purple daikon shares many characteristics with a beautiful purple hue. With their striking black skin, black radishes pack an intense bite that goes well in ramen or pho. Watermelon radishes with green skin and pink flesh have a sweet, peppery taste, and can be pickled, cooked or raw.

The rise of radishes in restaurants and home kitchens

Professional chefs use radishes as more than just garnishes. International chef and farmer Simon Rogan shares with Observer how he credits his success to growing radishes for his farm-to-table restaurants. Restaurants like Los Angeles’s Alba, which Timeout named one of the city’s best new dining spots, have added radish-based recipes to their menus.

Home cooks also embrace the trend by learning more ways to cook radishes. Influencers like Jillian Barreca and GlowWithElla on TikTok share recipes for creative radish dishes from herb butter-dipped radishes to radish salsa.

How to embrace the radish renaissance

If you want to add more radishes to your diet, there are several ways to prepare them at home. Thinly sliced or diced radishes are a versatile addition for salads, pasta, slaws and open-faced sandwiches. Pickled radishes or fermented radish kimchi can bring additional punch to dishes.

For a milder flavor, roasted radishes with olive oil, lemon, salt and pepper are a simple and bright side dish for early spring. You can also saute radishes or cut them thin and fry them for a healthier potato chip alternative.

Radishes are also ideal crops for home gardens. They thrive in small spaces, only requiring a few inches per radish and minimal attention. Cornell University says radishes mature from seeds in three weeks to two months, depending on the variety. They require cooler temperatures to avoid developing a woody texture, but the short growing time still makes it possible to get several harvests in a single year.

The future of radishes: A culinary staple?

The question is whether radishes will remain popular. Google Trends shows that searches for radish varieties like watermelon radishes, black radishes and daikon radishes are up. Searches for international dishes with radishes, such as radish kimchi and Indian recipes with radishes, have also increased 50% or more.

Innovations in radish farming, including heirloom varieties like the purple daikon and regenerative agriculture, are also primed to keep radishes in the spotlight as growers and consumers seek sustainable solutions. For Les Serres Leciel in Canada, Horti-Gen Insights explains how radishes’ short growth period and low water needs make sustainable greenhouse farming a great solution. Cover Crop Strategies notes that rotating radishes into garden beds or fields can help improve long-term soil health as the radish roots break up dirt.

Add vibrancy to dishes with radishes

The radish has come a long way from being a forgotten garnish. With its bold flavors, culinary versatility and sustainability, this once-underrated root is finally getting the recognition it deserves. Whether you have been snacking on radishes for years or want to bring different flavors and nutrients to your meals, make radishes a top ingredient in your kitchen.