To store radishes:

Remove radish leaves if they are still attached. Store the unwashed greens in a loosely wrapped plastic bag in the crisper bin of your refrigerator. Store radish roots unwashed in a plastic bag in the refrigerator for 1 week.

To prep radishes:

Scrub radishes well. Trim off the stem and rootlets.

To use radishes:

Eat radishes raw with a sprinkle of salt. Grate radishes into slaws and salads. Try small young radish leaves in salads or scrambled eggs. Blanch whole radishes in boiling, salt water for 5-10 minutes, or steam them until just tender, 8-12 minutes. Top with butter, salt, and pepper or with a vinaigrette. They’re also great grilled and pickled.

To freeze radishes:

Blanch for 3 minutes, then dunk in ice water for 3 minutes. Drain. Pop in a freezer bag and freeze. The radish greens can be blanched as well — but only for 2 minutes.

Looking for Recipe Inspiration?

Our radish Pinterest board has a selection of radish recipes to inspire you to try new ways of eating radishes.