Ravishing Radishes: Tips and Tricks

Radishes are the little root vegetable that could. Vibrant, crunchy, and with a peppery kick, a well placed radish can rock your flavor profile. Feeling the alluring call of the ravishing radish? Check out these tips and tricks to find out what you need to know for your next dish.

  • The radish family extends far beyond the common round, red radish. Aside from the popular large, white daikon variety, you may encounter yellow, pink, or even black radishes!
  •  With so many different types of radishes, how go you about selecting them? In general, we’ve found that small to medium sized radishes tend to have a richer, more concentrated flavor regardless of variety. Additionally, always avoid radishes that have any signs of damage or discoloration. The deeper the color, the better the flavor. 
  • Touch can also be a good indicator of the quality of your radish. The best radishes have smooth skin, stiff roots, and should feel heavy for their size. 
  • Always remove the greens before storing, as they will continuously dry up the radish if left attached. Don’t throw them straight in the compost pin though; radish greens are fully edible and can be served raw or cooked!
  • Exposing your radishes to water is essential to their shelf life. There are a few different ways you can go about this, but we enjoy storing our radishes in an airtight container (like a canning jar or a food storage box) with some water inside. If left in the fridge, your radishes should last a week or two before going bad. 
  • Although radishes are most often served raw, they’re still great cooking partners! Try grilling, roasting, or even braising your radishes!