radishes

Nutrition

Radishes are a source of vitamin C and are low in calories.
 
Selection

Radishes are root vegetables that resemble beets or turnips in appearance and texture, but have a distinct flavor. Radishes with their leaves intact are usually tied in bunches, while topped radishes are sold in plastic bags. If the leaves are attached, they should be crisp and green.

Whether red or white, roots should be hard and solid, with a smooth, unblemished surface. Avoid soft or spongy radishes. Be sure to check bagged radishes for mold before purchasing.
 
Storage

If radishes were purchased with the leaves attached, remove the tops unless they will be served the same day. Place radishes in plastic bags, if they are not already packaged, and store in the refrigerator. Most varieties will keep up to two weeks in the refrigerator.
 
Preparation

Scrub radishes and trim off the stem end and tip. Radishes may be peeled or left with skin intact. The skin is responsible for much of the pungency. However, the red globe and white icicle radishes are rarely hot enough to warrant peeling.

Small radishes can be served whole or chopped; the most common uses for radishes are as a garnish or as an ingredient in a green salad.
 
Source: Centers for Disease Control and Prevention

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