An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.
Anna WilliamsRadishes
Most common in their red, globe-shaped incarnation, radishes add a fresh, peppery zip to salads.
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How to Choose Radishes
Red radishes should be free of cracks and firm when squeezed (soft ones will probably be woody tasting and spongy); if the leaves are attached, they should be crisp and bright. Slightly hotter, carrot-shaped white daikons should have a glossy sheen. Black radishes—fat and turnip shaped, with white flesh and a very hot bite—should be solid and heavy. -
How to Store Radishes
Remove the leaves to prolong freshness. Refrigerate radishes unwashed (moisture speeds decay) in a loosely closed plastic bag. Most are best eaten within 5 days after purchase; they can be used until they become soft, though you should keep them no more than 2 weeks.
How to Prepare Radishes
Just before using, trim the stems and the root ends and wash. -
How to Use Radishes
Radishes are most often eaten raw, in salads, as garnish, and as crudités. (Halved radishes served with soft unsalted butter and sea salt are a classic French snack.) They can also be braised and served as a side dish with mild fish, like striped bass.Real Simple Radish Recipes:
Find out what's in season in your area right now, then locate a farmers' market near you.
