Winter Produce Guide: Radishes

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

Radishes can be found in a rainbow of colors and a number of different sizes, with a flavor that ranges from mild and sweet to intensely peppery depending on variety and growing season—in drier, warmer months they tend to have an intense bite, while in cooler months a higher water content gives the root vegetable a sweeter flavor. That milder taste is one of the reasons fall is a great time to enjoy radishes, from large white Asian daikons to smaller table radishes to pungent varieties like black radishes, which typically have a sharp, earthy flavor akin to horseradish. For this latter type, temper their piquancy slightly by slicing them thin and immersing them in water for a few hours, then serve them as a zesty counterpoint to smoked meat or other strongly flavored dishes. Asian or table radishes are lovely roasted with butter, sliced thin and added to salads, or julienned and marinated in a brine of salt, sugar, and vinegar for a refreshing quick pickle.

  • 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