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.
Season: Year-round.
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How to Choose Radishes
Ripe, healthy radishes feel firm (not spongy) when squeezed. The skin should be vibrantly colored and free of cracks, and the leaves should be bright green, not yellow or wilted. You’ll most likely find globe radishes at supermarkets. Look for the other types at farmers’ markets and specialty grocery stores. 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. Learn more about globe, French breakfast, and watermelon radish varieties. -
How to Store Radishes
The leaves draw moisture from the root, so remove them as soon as you get home. Young, fresh radish leaves are edible (chop and sir them into a risotto, or throw a few in a pasta salad) and best used immediately. Refrigerate radishes unwashed (moisture speeds decay) in a sealed plastic bag or an airtight container for up to a week. To revive shriveled radishes, shock them in an ice bath for 20 minutes just before serving raw.
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.
