How to Carve Radish Pansies

Garnishes don't have to be fussy, complicated affairs. They can be as simple as a sprinkling of herbs or a few radish pansies. Because they're root vegetables, radishes are fibrous and sturdy, making them perfect for carving. They also feature bright red skin with white flesh underneath. This contrast gives radish flowers dimension and visual interest. Try adding radish pansies to elegant salads, veggie trays with dip or use them as a spicy garnish for edible flower bouquets.

Radishes
Sharp knife
Bowl

Instructions

- 1
  Choose plump, firm radishes with nice, dark skins. The larger the radishes, the easier they'll be to hold and cut. Rinse each radish in cool water to remove dirt and oils before handling.
- 2
  Slice off the thin bottom root and leafy top of each radish. The end result will be a little red ball with a flat, white top and bottom.
- 3
  Place each radish on one of the flat sides. Position the knife against the radish's white top circle about 1/8-inch from the edge. Cut three-quarters of the way down into the radish to create the first petal.
- 4
  Turn the radish 90 degrees and cut the next petal. Repeat twice more to finish the first layer of petals.
- 5
  Cut four more petals just inside the first set, staggering the second set of petals with the first set. Cut a third set of petals this way, too.
- 6
  Work your knife gently into each radish between the third set of petals and the center part. Saw gently around the center portion to loosen and cut it away. This helps create the wide, flat blossom typical of pansies.
- 7
  Fill a bowl with water and place the radish pansies into it. As they cool, they'll open and flatten into flowers.

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