Step inside my tavern, where the hearth is always warm, the air carries the scent of herbs and freshly baked bread, and every meal is a little bit enchanted. Today, tucked between bunches of spring radishes and sprigs of thyme hanging from the rafters, I’m stirring together something simple but spellbinding: Garden Witch Radish Butter. It’s the kind of rustic spread you’d find beside a wood-fired loaf on an old oaken table, served by candlelight with stories swirling in the air. Sharp, sweet, and herbaceous, it’s a whisper of spring foraged and whipped into butter—made to be shared with wanderers, witches, and weary souls alike.
Radish butter tends to bloom in popularity during spring and early summer, when radishes are at their freshest and most vibrant. It’s a seasonal favorite at farmers markets, garden parties, and spring brunches, especially in April through June when radishes, green onions, and herbs like thyme are abundant. Its cool, crisp flavors also make it a lovely contrast to warmer weather dishes.
This recipe would pair very well with my Garlic Leek Biscuits.
Ingredients
~*~*~ See recipe card for quantities ~*~*~
- unsalted butter, softened
- finely grated radish
- green onions
- fresh thyme leaves
- fermented (or raw) honey
- celtic sea salt
- ground pepper
- optional: lemon zest or lemon juice
Instructions
- Finely grate the radishes and squeeze out excess liquid using a cheesecloth or clean towel.
- In a bowl, whip the softened butter until light and fluffy.
- Gently fold in the grated radish, green onion, thyme, honey, salt, black pepper, and lemon zest (if using).
- Shape into a log or pack into a jar or ramekin. Chill for 30+ minutes. Garnish with herbs and serve!
Hint: To keep your radish butter from getting watery, make sure to squeeze out as much liquid as possible from the grated radish before mixing it in. Wrap it in a clean towel or cheesecloth and give it a firm twist—this keeps the butter fluffy and spreadable instead of soggy.
Substitutions
- Vegan - Use a high-quality plant-based butter (like Miyoko’s cultured vegan butter) for a dairy-free version. Additionally, use maple syrup or light agave nectar instead of honey, though it’ll be a bit sweeter.
Equipment
- Mixing bowl – Medium-sized, for whipping the butter and folding in ingredients
- Hand mixer or whisk – To whip the butter until light and fluffy
- Cheesecloth or clean kitchen towel – To squeeze moisture from grated radish
- Grater or microplane – For finely grating radishes (and optional lemon zest)
- Sharp knife – For slicing green onions and herbs
- Cutting board – For prepping ingredients
- Spatula or wooden spoon – For folding everything together
- Ramekin, small jar, or parchment paper – To store and shape the butter
- Measuring spoons – For herbs, salt, and honey
- Measuring cups – For butter and grated radish
You can find my kitchen tavern favorites here!
Garden Witch Radish Butter
Equipment
- 1 medium sized mixing bowl
- 1 hand mixer or whisk
- 1 cheesecloth or paper towel
- 1 Grater
- 1 Sharp Knife
- 1 Cutting Board
- 1 spatula or wooden spoon
- 1 ramekin, small jar or parchment paper to store and shape the butter
- Measuring spoons
- Measuring cups
Ingredients
- 1 cup unsalted butter, softened European style or grass fed preferred
- ¾ cup finely grated radish about 6-8 radishes
- 2-3 green onions finely sliced, both white and green parts
- 1 ½ tsp fresh thyme leaves
- 1 tbsp raw or fermented honey
- ½ tsp celtic sea salt optional: sub with flakey sea salt
- 1 tsp ground black pepper
- ¼ tsp lemon zest or lemon juice for brightness optional
Instructions
- Grate your radish finely and place in cheesecloth or a clean towel. Squeeze out as much liquid as you can to avoid watery butter.
- In a bowl, whip the softened butter until light and fluffy.
- Fold in the grated radish, green onion, thyme, honey, salt, pepper and lemon zest (if using). Mix gently until combined.
- Pack into a ramekin or shape into a log using parchment paper. Chill for at least 30 minutes before serving. Enjoy!
Storage
Refrigerator:
Store in an airtight container, jar, or wrapped in parchment paper as a log. It will keep in the fridge for up to 7 days. Let it sit at room temperature for 10–15 minutes before serving for the best spreadable texture and flavor.
Freezer:
Wrap the butter tightly in parchment and then in foil or place it in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before using.
FAQ
Yes! It actually tastes better after resting for a few hours or overnight in the fridge, allowing the flavors to meld beautifully.
The grated radish gives a gentle peppery kick but is balanced by the creamy butter, sweet honey, and fresh herbs — it’s mild and refreshing, not overpowering.
Pairing
These are my favorite dishes to serve with this recipe:
