Seasons/Availability
Red radishes are available year-round.
Selection
When selecting Red radishes, look for firm roots with bright-colored skin that is smooth and free from blemishes. Avoid radishes with wrinkled or cracked skin as this may indicate dehydration or age. For the best flavor, choose smaller to medium-sized radishes which tend to be the most tender and mild in taste. The leaves should be vibrant green with no discoloration or wilting and have a crisp texture.
Storage
Red radishes can keep for up to three weeks when stored properly. To store them, place unwashed roots in a loose plastic bag or wrap directly in paper towels before placing into the vegetable drawer of your refrigerator. Do not wash the radish until ready to use as this will cause the roots to spoil faster. If storing with leaves, trim the stems and store in a separate container from the roots.
Usage
Red radishes can be used raw or cooked and have versatile applications in both sweet and savory dishes. When preparing raw, slice into thin rounds or matchsticks for salads or crudité platters, grate over soups, tacos, wraps, sandwiches and pizzas, or use as a garnish on top of sashimi. For cooking applications such as roasting, boiling, steaming, sautéing, stir-frying or even baking into breads – Red radishes are an excellent addition to any dish. The nutrient-rich leaves can be eaten raw in salads, as a substitute for cooked greens or blended into smoothies.
Nutrition
Red radishes are an excellent source of vitamin C, folate and many antioxidant compounds that are beneficial to overall health and wellness. They are also low in calories while providing some dietary fiber and other minerals like calcium, magnesium and potassium. Red radishes can help support digestion due to their high water content and prebiotic properties which aid the growth of beneficial gut bacteria.
