How to select
Choose radishes that are smooth and bright. Tops should appear bright green and fresh.
How to prepare
- Prep radishes right before use to maintain potency.
- Rinse under running water and pat dry.
- Cut off any greens and the root.
- Radishes can be used whole, sliced, or chopped.
- For extra crispness, soak radishes in ice water for a couple hours before prep.
How to store
Place radishes with greens removed in a plastic bag and refrigerate for up to one week.
Peak season
Year-round
Ways to use
- Eat radishes raw for a tangy treat.
- Add chopped radishes to potato salad or coleslaw.
- Add thin slices to salads, sandwiches, and wraps.
Fun facts
- Radishes came to the United States in 1629.
- Radishes are related to wasabi.
- California and Florida produce the most radishes in the U.S.
Nutrition info and facts
Radishes contain vitamin B6, which helps nerves function properly. Radishes provide folate, which aids in cell production. Radishes supply potassium, which helps keep your heart pumping.
1 cup radish slices = 19 calories, 4 g carbs, 2 g fiber, 29 mg calcium, 12 mg magnesium, 23 mg phosphorus, 270 mg potassium, 17 mg vitamin C
Learn more
Growing radishes in home gardens (UMN Extension)