Welcome to the Acre, where I share my gardening & foraging adventures, trying to use every bit of what I grow & forage to make, cook or preserve.

Radish Greens & Chive Butter

Radish Greens & Chive Butter

Every spring, I always look forward to a radish sandwich. It sounds silly, but the simplicity of it make it the perfect thing to crave this time of year. Classic sandwich  bread, butter, thinly sliced bright red radishes and a light sprinkling of salt. So. Good. 

This year, I wanted to try something a bit different. One of my goals in creating recipes for Acre is to try and use the whole plant, not letting anything go to waste. So when it comes to radishes, what do you do with the greens? I have seen them added to salads, or left on the tops of radishes when you roast them, but not much else. This is where butter comes in (sweet, sweet butter). Here is a vibrant spring flavored butter that can be used to spread on your fresh spring radishes, or melt over a bowl of freshly steamed spring peas (or really, anything). I have used a mix of chives and radish greens, as the radish greens bring a bright spring flavor, and the chives add the kick of onion.


1 stick butter, softened

handful of radish greens, chopped fine (about 1/2 cup)

2 Tbs. chives, chopped fine

pinch of sea salt


1. Combine all ingredients.

2. Stir until evenly combined and butter is smooth.

3. Spoon butter mixture along one edge of a square of plastic wrap.

4. Roll the plastic wrap around the butter to form a cylinder. Twist the ends to seal.

5. Place roll in the fridge until firm.

6. Slice off 1-2 tablespoons, let it come to room temperature and enjoy with radishes. It can also be melted over grilled meats, cooked vegetables, or pasta.

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