Spring Produce Guide: Radishes

Our guide to buying, preparing, and cooking radishes, plus our favorite radish recipes

Radishes were named by the ancient Greeks for the speed with which they grow; they sprout in as little as 21 days and are some of the first vegetables to appear at markets in the spring. They can be found in a rainbow of colors and a variety of sizes, with a flavor that ranges from mild and sweet to intensely peppery—in drier, warmer months the taste will be more intense, while in cooler months a higher water content gives them a milder flavor. Though usually eaten raw or pickled, they're also wonderful roasted—especially large, earthy daikon radishes—or sliced and sautéed in a little butter.

  • HOW TO BUY

    Look for firm radishes with bright green tops and brightly colored roots free from cracks and nicks. Squeeze radishes to check for firm centers.

  • HOW TO STORE

    Remove the tops and store radishes in a perforated plastic bag in the crisper drawer. If you wish to keep the leaves, remove any wilted ones. Store the rest in a perforated plastic bag in the crisper drawer.

  • HOW TO PREPARE

    Wash well under cold water and trim the roots.

Radish Recipes