Radish is a root crop, and it is pungent or sweet in taste with a lot of juice. Radishes can be white, red, purple or black. Radishes can be long and cylindrical or round. They are eaten raw, cooked or pickled. The oil obtained from the seeds of radish is also used in a number of products and beneficial health applications.

Selection and storage

Buy radishes that are smooth, plump, and firm with leaves that are green and fresh. Store radishes in a plastic bag in the crisper of the refrigerator and they should keep for at least a week. If your radishes have leaves attached, it is best to remove them, as they tend to leach moisture from the root.

Preparation and serving methods

Remove the leaves from the radish. Chop radish in halves or quarters. Add to a salad or eat them alone with a little bit of salt.

Butter-Braised Radishes by Fine Cooking