Selecting and Storing

• Select radishes that are firm, smooth, and have fresh greens attached.
• Scrub, but don’t peel radishes.
• They can be stored in a plastic bag in the refrigerator for about 2 weeks.
• Store green tops separately, in a damp paper towel, and use as soon as possible.

Fun Facts

• Radishes come in many colors, including traditional cherry-red, but also, white, purple, and black.
• Another popular variety is the long Japanese daikon radish.
• Egyptians used to grow them for radish seed oil, which was used like olive oil.
• Radishes get their heat from being a member of the mustard family.
• In Oaxaca, Mexico, December 23rd is celebrated as the Night of the Radishes. Locals carve large radishes into elaborate figurines representing the history and culture of the region, as well as the birth of Jesus.

Nutritional Information:

• Radish roots contain potassium, phosphorus, magnesium, and iron.
• Radish greens are an excellent source of Vitamins A, C, and B’s.
• They are believed to stimulate appetite and prevent indigestion.

Recipes:

• Slice radishes and add to salads, coleslaws and stir-fries.
• Cooking reduces pungency. Steam about 10 minutes, until tender. Add butter, salt and pepper. Also, if your radishes are particularly hot, you can peel them or place them in ice water.
• Radish greens can be added to soups or stir-fries, and young, fresh greens can be added to salads.
• Crunchy Radishes with Sesame Dressing
• Roasted Radishes and Root Vegetables
• Spring Potato Salad with Radishes
• Radish Sandwiches