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The Elisabeth C. Miller Botanical Garden in Seattle

The Sunny Bank I was very excited to get the opportunity to visit this garden because I've heard so much about it. It did not disappoint. The garden was created by Elisabeth Carey Miller and her husband Pendleton who purchased the house in 1948. Mrs. Miller was a self-taught gardener who used her artistic skills (she majored in Art History) to create the stunning garden which features a dense canopy of native conifers. She became a plant collector and tracked down unusual specimens and was known as a well-respected plantswoman in the horticultural community. The front entrance Visiting this garden is not exactly easy. It is situated in a restricted community and there is a limit to the number of visitors per year. You must make an appointment on the website at designated times or you can find a tour group like I did. The address isn't listed either although even if you had it, you would have to get past the security guard at the gate to the neighborhood. I think if I lived in
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Radish Salad (what to do with all those radishes)


I grew a lot of radishes this spring. I use them in green salads all the time but there were so many this year that, short of opening my own food stand, I didn't know what to do with them. I found this recipe online and loved it. This is good as a side dish with fish or some other main course.

I cut this recipe in half which still makes 4 good servings.

(Recipe courtesy AllRecipes.com)

Summer Radish Salad

2 cups thinly sliced radishes
1/2 tsp. salt
1 cup sliced red onion (I used slightly less because I do not like a strong onion flavor)
1 cup seeded and sliced cucumber
1/2 cup extra-virgin olive oil
2 TBS. white wine vinegar
1/2 tsp. sugar
1 clove garlic, minced
1 tsp. chopped dill

Toss the radishes with the salt and let it stand for about 10 minutes. Drain off any liquid and transfer to a bowl. Add the onion and the cucumber slices and gently toss.

Whisk together the olive oil, white wine vinegar, sugar, garlic and dill in a small bowl or measuring cup and pour the mixture over the radish mixture. Toss to combine, cover and refrigerate at least one hour before serving.

Text and photos by Phillip Oliver, Dirt Therapy
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  1. CarolMay 14, 2014 at 1:11 PM

    Looks and sounds great! Radish sandwiches are good too!

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  2. AaronMay 14, 2014 at 6:27 PM

    That's a great-looking salad, Phillip.

    Was the taste sharp/spicy with all those radishes? Or did the cucumber cool things off?

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  3. UnknownMay 15, 2014 at 8:37 AM

    YUM! Sounds great! I have a radish and tuna salad recipe with lemon juice, salt, olive oil, parsley, celery & green onions. But I'm always up for another recipe, so thanks for sharing! Did you know radishes are natural antibiotics?

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  4. Phillip OliverMay 15, 2014 at 11:12 AM

    Carol, believe it or not, I've never had one!

    Aaron, yes a bit spicy but the cucumbers too cool it down.

    Katherine, I love tuna salad and would like to find that recipe!

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  5. RobinLMay 17, 2014 at 7:17 PM

    Thanks for the idea, because I do indeed have too many radishes!

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  6. Jean CampbellMay 20, 2014 at 6:41 AM

    Mama used to say that Radishes had made more gardeners than anything else because they come up fast and produce in a short time, very encouraging.

    I put radishes in cole slaw. They give a little bite and a little color.

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