Radishes
Crisp roots with peppery bite that mellow when cooked, plus edible greens
Storage
Store radish roots in a breathable produce bag in the fridge. Remove the greens and store them separately.
Keeps For
Roots stay crisp for up to two weeks. Greens are best used within a few days.
Flavor Profile
Radishes offer a crisp texture with a peppery bite when raw. Cooking them mellows their sharpness, revealing a subtle sweetness. The greens have a slightly bitter, earthy flavor, similar to mustard greens.
How to Prep
Wash thoroughly to remove any soil. Trim the roots and tops. Slice, chop, or leave whole, depending on your recipe. The greens can be sautéed or added to soups.
Ways to Cook
- 1 Slice raw into salads or as a crunchy topping
- 2 Roast to bring out their natural sweetness
- 3 Pickle for a tangy condiment
- 4 Sauté the greens with garlic and olive oil
Pairs Well With
Good to Know
Radishes can become soft if stored too long; use them while they're firm. Greens wilt quickly—use them promptly.
Did You Know?
Radishes have been cultivated since ancient times and were a staple in the diets of early Egyptians.