Radishes are the first root vegetables of spring and come in a variety of forms beyond the small red and round ones common at the grocery store. Easter egg radishes come in a variety of bright colors, French breakfast radishes are slim white and pink varieties, and black radishes are very spicy.
While most commonly eaten in salads, the delicious taste and texture of radishes is a wonderful addition to many different dishes. For a classic preparation, place sliced radishes on country bread with butter and salt. Place sliced radishes on tacos for a classic Mexican garnish. Radishes and their greens gain a sweet taste when sautéed or roasted.
Storing & Cooking Information
Handling: Simply trim the radish greens and roots. Peel them if you like (though not necessary).
Storing: Radishes will last up to 2 weeks stored in the fridge in plastic bag or wrapped in damp towel in fridge. Their greens should be stored separately.
Freezing: Cut radishes into smaller pieces. Blanch in boiling water for 2-3 minutes. Place in a freezer-safe container for freezing.