Radishes are most commonly seen as the small red bulbs with broad, green leaf tops. It is a root vegetable; but has a much more distinct peppery taste compared to turnips or beets. Radishes are related to mustard seeds. All parts of a radish—the bulbs, seeds, and leaf tops—are edible.

Best Storage Practices:

Radishes are best kept refrigerated in the veggie bin (32-36 degrees F). The tops and roots should be stored in separate bags. If stored properly can last between 1-2 months.

Fun Ways to Eat and Cook:

Radishes can be eaten raw atop salads, or used as a garnish. All parts are edible so the roots and leaves are often cooked or prepared differently. Steaming or stir-frying is a great way to cook radishes.

Selecting Radishes:

Select radishes with crisp, firm roots, bright green leaves, and brightly colored bulbs. Avoid radishes with cracks or spots; these are indications of rottenness.

Why it’s Good to Eat:

Radishes have a variety of nutrients, including potassium, copper, manganese, calcium, and riboflavin. Radishes also contain a good source of vitamin B6, and both ascorbic and folic acid. Radishes are a good source of carbohydrates as well.

When it’s in Season:

Radishes are cool-weather crops that grow in the spring and fall. Radishes take between 1 and 1 ½ months to grow from planting time.

How it’s Harvested:

Radishes grow beneath the soil with leafy tops above. To harvest, the entire plant is removed from loosened soil. Sometimes tops are left on, and other times the tops are cut from the root and separated.


Radish Salad—Slice and chop radishes, bell peppers, cucumbers, and onions. Stir and mix with olive oil, salt, and a dash of sugar. Toss with fresh herbs; dill or thyme if available.