How To Carve a Rose From a Radish

Use a radishes of different colors and sizes for variety.

Edible garnishes can be used to enhance plating and create visually stimulating centerpieces. While some produce requires extensive carving to resemble an object, others lend themselves naturally to the task. For example, cultivated radishes, the variety of round, red radishes predominant in the United States, are easily carved into petite roses. Use these blossoms to decorate cold cuts, salads and crudite platters; be careful to consider the flavor of this garnish before pairing it with a dish.

Things You'll Need

• Radish
• Paring knife

Instructions

Basic

1. Wash the radish thoroughly in water.

2. Cut off the base of the radish, where the leaves are attached. Ensure the radish sits flat on the counter.

3. Cut off the nub at the very tip of the radish.

4. View the radish from the top.

5. Cut a thin vertical slice down one side as if you were shaving off the skin. Do not cut all the way through the radish; cut only 3/4 of the way down the side. Carefully remove the knife.

6. Make a second slice to the right of the first. Repeat until the outer layer of the radish has been sliced, forming five to seven outer petals.

7. Begin a second layer of petals by repeating Steps 4 through 6 with the center of the radish. Make three or four layers of petals in this manner.

8. Soak the radish in a bath of ice water overnight so that it opens up and blooms.

Simplified

1. Wash the radish in running water. Remove the bottom of the radish so that it sits flat. Place the radish so that it is sitting on its base, the tip pointing up.

2. Cut down the center of the radish, dividing it in two sections. Do not separate the two pieces completely; cut only 3/4 of the way through the radish.

3. Rotate the radish 60 degrees and make another cut. Repeat so that there is an asterisk-shaped mark in the top of the radish.

4. Place the radish in a bath of ice water overnight or until the roses open up and resemble blooming roses.

5. Arrange blossoms on a dish with a green such as parsley, mint or lettuce.

Tips & Warnings

• For a white rose, peel the radish and remove the red skin.

References

• Youtube; Betty's Quick Tip 17--How to Make Radish Roses for Garnish; Betty's Kitchen; 2009
• "The Book of Garnishes"; June Budgen; 1986
• "The Blue Ribbon Country Cookbook"; Diane Roupe; 2007