Radishes

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  • Photo of a pile of radishes with stem and leaves on a table.

PURCHASE

When buying radishes, pick those that are vibrant in color and have top greens that look fresh. Avoid those that are dull colored or have dark spots.

    KEEP

    Before storing, remove the top greens. Place the radish in a plastic bag and refrigerate for up to one week.

      PREPARE

      Trim off the roots and stem and then wash. Pat dry with a clean towel. Radishes can be served whole or cut to your preference.

        RECIPE

        Try this recipe from justapinch.com when preparing your radishes.

         

        Pickled Radish Cucumber Salad

        4 mini cucumbers

        6 large radishes

        1/2 small onion

        3-6 Tbsp gorgonzola cheese

        Dressing:

        juice of a lemon

        olive oil

        white balsamic vinegar

        fresh dill

        salt and pepper


        Slice rashes, cucumbers and onion. Toss in bowl with cheese crumbles.
        For dressing, use equal parts fresh lemon juice and olive oil and a splash of vinegar. Season according to taste with remaining ingredients, wish and dress salad.

        View more recipes and information at USDA's Seasonal Produce Guide - radishes.