Member of the cruciferous vegetable family – so eat the greens!

Season - Peaks in spring, fall, and winter

Selection - Spring/summer radishes are the small ones of bold red, pink, purple, and white. They may be globe-shaped or elongated, fiery hot or mild.

Choose roots less than 1” in diameter, small and tender for optimal flavor

Avoid spongy, cracked or split.

Flavor complements - Add refreshing crispness to salads and sandwiches or as a topping for bagels.

Storage - Store in the refrigerator wrapped in plastic bags for 5-7 days with the tops removed – leaves cause moisture and nutrient loss during storage.

Store greens separately for 2-3 days.

Preparation for cooking - Most often eaten raw, use a stiff vegetable brush and scrub under cold water. Don’t peel. Trim away top and root end then slice, dice, shred or serve whole.

Due to high water content, do not freeze well and not recommended for drying.

Best pickled.

Quick fixes - Spread bagels or bread slices with ¼ inch cream cheese. Slice radishes very thin. Overlap radish slices on top of the cream cheese. Sprinkle each sandwich with salt and pepper. Cover with damp paper towels until serving.

Pickled Radishes and Carrots

6 Servings

½ pound red globe radishes
1 tablespoon canning salt
¼ cup distilled white vinegar
1 teaspoon red pepper flakes (optional)
1 carrot shredded
1 cup water
1 tablespoon sugar

  1. Wash and shred radishes. Put vegetables in a bowl, sprinkle on the salt and mix well. Let stand for 30 minutes.
  2. Drain off water and squeeze vegetables as dry as possible.
  3. In a small bowl combine vegetables, vinegar, sugar and pepper flakes.
  4. Place in a clean quart-size jar; refrigerate overnight or 6-8 hours. Store up to 4 weeks.

Per serving: 20 calories, 0.5g protein, 5g carbohydrates, 0g fat, 0mg cholesterol, 1g fiber, 1200mg sodium, 34% Daily Value* Vitamin A, 10% Vitamin C, 2% Calcium, 1% Iron

*Based on a 2000 calorie diet.

Archibald, A Faughey, E. The Produce Partner. Food Fan Guides, 2005.