In Season: May to August
The spicy crisp flavour of fresh radishes is so refreshing. Eat them raw in salads, sandwiches or on their own with a little melted butter on them. Although it's not common in North America, cooked radishes are common in other parts of the world. Try blanching them in salted boiling water for 3-5 minutes or add them sliced to a stir fry. Radish greens can also be cooked just like any other leafy green and have a nice peppery flavour.
To store radishes, remove leaves if still attached and place unwashed radishes in a plastic bag in your refrigerator. They should keep this way for a week. Store radish greens unwashed, wrapped in a tea towel (or paper towel) inside a plastic bag in the vegetable bin of your refrigerator.
Radishes are low in Saturated Fat, and very low in Cholesterol. They are also a good source of Riboflavin, Vitamin B6, Calcium, Magnesium, Copper and Manganese, and a very good source of Dietary Fibre, Vitamin C, Folate and Potassium.