Radishes: All About Them

The radish is an edible root vegetable of the Brassicaceae family (mustard, cabbage, broccoli etc.). Radishes were domesticated in Europe, in pre-Roman times, and are grown and consumed all over the world. There are numerous varieties, from small to large, round to elongated, and in a wide range of colors.

Although radishes are most commonly eaten raw, they are also wonderful cooked or pickled. They are crisp, juicy and can be either very peppery or sweet and mild. The greens, which are edible, are good in salads, sautéed or made into pesto.

Radishes are one of the earliest spring veggies that we look forward to. The radish itself is a good source of Vitamin C and dietary fiber, but the most nutritious part of the plant is the leaves, which supply calcium, iron, and vitamins A, C, and K.


Very fresh radishes can be kept for a day or two at room temperature. For longer storage, always remove the leaves from the roots––the leaves leach moisture from the root, which will cause softening. Store both parts of the radish in separate plastic bags in the refrigerator. The greens will last a few days, while the root can last up to a few weeks.

If your radishes soften up a bit, drop them in a bowl of ice water and they’ll crisp right up. This method will also revive droopy leaves.


  • Make some spicy quick pickles.
  • Sauté whole or halved radishes in butter with their greens (chopped). When almost tender (about 5-7 min) add a few tablespoons of honey or maple syrup, cook for an additional 3-5 minutes, then season with a splash of soy sauce.
  • Top your avocado toast with thin slices of fresh radish.
  • Enjoy them raw with sweet cultured butter and a sprinkle of sea salt.

Cooking Tips Meet the Veggies radish radishes veggies

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