This month we are giving radishes the spotlight they deserve! These vegetables are crisp, crunchy, and come in different varieties and sometimes have different flavors. Radishes are at the peak of freshness during April and May.
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Radishes come in multiple types. Radishes can come in many different colors, red, pink, white, and purple. They can also come in different sizes, some are small and round and some can be up to 2” long!
Some radishes can be spicy and some can be milder. Spice level can vary based on the type of radish and their maturity. The more mature a radish is the spicier it will become. The radish known to be the spiciest is the Black Spanish.
How to Store Radishes
After buying your radishes it is best to rinse them (since they grow in the ground they tend to have some leftover dirt on them). Remove the radish greens. If you plan to use the radish greens, like in our Garlic Radish Greens Pesto, remove the greens and give them an extra wash, pat them dry, and store them separate from the radishes. Radishes should be stored in a plastic bag or container in the fridge. Make sure they are completely dry before placing in a bag or container. Fresh picked radishes can be stored in the fridge for up to a month.
Note: We do not recommend freezing radishes. When thawed they will lose their crisp texture.
Radishes are a good source of vitamin C, which is good for a healthy immune system and skin. They are also a good source of fiber and potassium. Radishes can be eaten raw or cooked. They can be used to dip into our Homemade Ranch Dip along with carrots, celery, and bell peppers for a delicious snack. Our Apple Radish Coleslaw is the perfect side dish on a warm, spring day.
You can also cook radishes like in our Ginger Pork Stir-Fry.