Seared Radish Pods

Seared Radish Pods
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seared radish pods
They’re radish pods. What did you expect?

If you believe the Internet, the only ways you can have radish pods are either raw, as on a salad, or pickled. Nothing else.

Wait a minute, do you know what radish pods are? Oops. Sorry. Let’s get that out of the way first. Radish pods are simply the seed pods of radishes that have been left to go to seed or bolted. Nothing more. They taste pretty much like radishes, and you can use them in salads just as if they were radishes. In a way, since they’re radish seeds, which would grow into radishes, perhaps they’re radishes, after all. And, just as with radishes, they can get woody, tough, and pithy. So, if you happen to get these in your CSA share, you’ll want to pick through them and save the tender pods. If you don’t think you’ll ever have radish pods, you can move on.

So, we looked on the Internet. We looked under the Internet. We looked around the Internet. Almost all we found were recipes for Pickled Radish Pods. We have that down, thank you; we want something new. Ah, well, this is a job for scratchers. So we thought about it and decided we’d start with the simplest idea for cooking radish pods that we could think of: Searing them with salt and pepper.

Seared Radish Pods

Serving Size: 2 servings

Seared Radish Pods


  • About 1 1/2 cups radish pods
  • 1 Tbs extra-virgin olive oil
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp freshly ground black pepper, plus more to taste.

Abbreviated Instructions

Place radish pods in a medium bowl. Add oil, salt, and pepper, and toss until coated.

Heat a large heavy skillet over medium-high heat. When hot, add radish pods, shake to form a single layer, and let sear for 3-4 minutes. Shake again to turn pods, and continue to sear for another 3 minutes.

Serve immediately.

Ingredient discussion:

We wouldn’t go out of our way to get radish pods for this recipe. They’re too hard to find, and you could use this technique with something like asparagus or pea pods, instead. The oil doesn’t have to be extra-virgin olive oil; we just use it because we keep it in a bottle with a pour spout.

Procedure in detail:

radish pods
A little olive oil, and some salt and pepper, keep this dish simple.

Toss with oil. Place radish pods in a medium bowl (or do as we did: after cleaning the pods, we just left them in a colander in the sink). Add the oil, salt, and pepper and stir around to coat.

Heat skillet. If you have one, break out a cast iron skillet and place it over medium-high heat. If you don’t have cast iron, use a heavy skillet. Let the skillet heat for a good 5 minutes, maybe even longer. You want a hot skillet.

searing radish pods
You can almost hear them sizzling.

Sear pods. Add the pods to the hot pan and shake (use a hot pad for cast iron) to form a single layer, or as close to one layer as possible. Now let them sear. Don’t stir, don’t shake, just let them be for 3-4 minutes. Now give them a good shaking to flip them over. Well, many of the pods should flip. Let them sear some more. After about 3 minutes, they’re done.

Season. Taste, and add salt and pepper as needed before serving them.

The best we can say is okay. As in these pods are okay. Not great. Not bad. Just okay. It’s just that radish pods are radish pods. It’s their nature to be just okay, and not that exciting. Three stars.

Worth the trouble?

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