Radishes are a good source of vitamin C, potassium and folate.
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- Radishes are root vegetables that come in many colors, shapes and sizes.
- Choose radishes that are smooth, firm and brightly colored. If the leafy greens are attached, they should look fresh – not yellow or wilted.
- Avoid radishes with cracks or cuts.
- Radishes are available year round, but may be freshest and cost less when in season. In Oregon, this is in the spring and fall.
Raw radishes are crisp and crunchy with a peppery taste. Cooked radishes are tender, mild and sweet.
- Radishes are easy and fun to grow from seed. Many types are ready to eat in 30 days or less.
- You can grow radishes outdoors in the ground or in containers. Radishes can also be grown indoors.
- Radish microgreens are easy to grow indoors any time of year.
Store Well Waste Less
- If the greens are attached, cut them from the radishes before storing. Refrigerate greens in an airtight container to use within 3 days.
- Refrigerate radishes for up to two weeks in a closed container or in an open container covered by a moist towel.
- Rinse radish roots, greens and microgreens under running water just before using.
- Radishes do not freeze well.
- Add radishes and radish greens to a stir-fry.
- Top salads, sandwiches, tacos or stews with sliced radishes or radish microgreens for flavor and crunch.
- Add sliced or chopped radishes to vegetable or grain salads.
- Add finely chopped radishes to dips or salsa.
When kids help make healthy food, they are more likely to try it. Show kids how to:
- rinse vegetables under running water.
- trim and cut vegetables for the recipe.
- measure and mix ingredients.