Radishes are a group of root vegetables with light-colored, crunchy flesh, variable skin color, and an almost spicy, peppery taste.
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.
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