Radish Seed Pods

Updated: Nov 5

Recipe by Clare Mcelhatton.

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Method


  1. Remove each pod from its stem with scissors.

  2. Wash well.

  3. ‘Blanche and Shock’ the pods. Do this by putting them first into boiling water until they turn bright green ( only about 10 seconds) and then plunging into ice-cold water. Alternatively, drain them and cool them quickly under cold running water.

  4. The pods can be eaten without being blanched, but they take on a nice bright green colour if they are.

The Radish seed pods can now be pickled, added to salads or stir-fried. They can also be fermented, in this case, don’t blanche them first.

Fried Radish Seed Pods

Serves 2

  • 2 handfuls of blanched radish seed pods

  • 1 tsp brown mustard seeds

  • 1 tsp vegetable oil

  • 1 tsp amchoor powder or lemon or lime juice

  • Salt

Method:

  1. In a small frying pan, heat the vegetable oil and add the mustard seeds. Heat until they start to sizzle, about 10 seconds.

  2. Add the radish seed pods and fry for 2-3 minutes.

  3. Take off the heat and add the amchoor powder or lemon/lime juice and salt.

  4. Taste- adjust seasoning if necessary.

  5. Can be served as a side for any South Asian style dish.

  6. Any spices can be used, or just salt and pepper.

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