Garlic-Fennel Radish Butter

2018 Holiday Sale on herbal courses!

Radishes! We just harvested a bumper crop of these ruby beauties last week.

Fresh radishes from the garden, going to be turned into a compound radish-butter.

There are few ways I really enjoy eating my radishes: roasted radishes, fermented radish pickles, and this glorious creation: radish butter.

Turn some of your radish crop into this savory and addictive compound radish butter!My radish butter is a spin-off of this great recipe from Grow It Cook It Can It. That one is splendidly delicious too, so if you have fresh fennel and marjoram I encourage you to give her recipe a try.

However, alas!- I was lacking some of those fresh ingredients, so I have come up with my own version. This is a mini-recipe, using only a half a pound of butter, so feel free to double or triple it as you feel is appropriate.

(As a side note, you can save the radish tops as an edible green. I like to dehydrate mine and grind them up into super green powder. Give it a try.)

Garlic-Fennel Radish Butter

  • 1/2 cup salted butter, softened
  • 2-3 radishes, finely minced
  • 1 large garlic clove, finely minced
  • 1/2 tsp dried fennel seed
  • sprinkle of black pepper

Simply prepare & mix up the ingredients. That’s it.

Mix up some fresh ingredients to create deliciously addictive radish butter.

A little spicy, deliciously savory, and strangely addictive.

Store your radish butter in the fridge, or freeze it for a few months at a time to thaw out for later.


Yummy compound garlic-fennel radish butter!



2 thoughts on “Garlic-Fennel Radish Butter

    1. Abi Post author

      How exciting, growing radishes just for this! ­čÖé Thanks so much for stopping by and I hope it comes out well for you!


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