Cooking In Season // Radishes

RadishesIt’s time for another round of “what’s in season”.


The local markets are just filled to the brim with all kinds of goodies. It seems that you can find piles of rhubarb and dark leafy greens just about everywhere. Grab a bag of each and find all the information you need for preparing greens on my last “in season” post and learn all about rhubarb next week on


Today, let’s spend some time talking about another “in-season” veggie: the radish.

Why radishes? Well, why not? This is one vegetable that is seriously not given enough credit. I want to change that, so let’s get started.


The Radish:

Radish freeJust like cauliflower and broccoli, radishes are also in the cruciferous vegetable family. This bright red veggie is juicy, crunchy and has a zippy or peppery taste.


Did you know that radishes are one of the fastest growing vegetables? It only takes radishes one month to get from a seed until the veggies are ready for harvesting. That’s quick! I’m not very patient when it comes to growing veggies. I have a feeling that I would love these little guys in my garden!



I just love learning about how each veggie impacts our health and it never fails to amaze me that eating something as simple as a radish can have big benefits for our bodies.


With just 19 calories in one cup, radishes pack a nutritional punch. Just one serving provides over 20% of your daily value for vitamin C. This vitamin acts as an antioxidant in the body, which helps to keep our cells healthy. Vitamin C also plays a role in wound healing and helps keep the immune system working properly.


Radishes are also loaded with other vitamins and minerals that help our bodies work properly. These nutrients include calcium, potassium, copper, magnesium, phosphorus, folate, and choline. Who knew radishes were so mighty?

red radish

Selection and Storage:

–       When selecting radishes, check the tops first. If the radish greens are still attached to the radish, be sure that these are brightly colored green and not wilted.

–       The actual radish should be brightly colored and should not have any cracks. Squeeze the radish to make sure it is completely firm.

–       Radishes can come in many different colors. The most common is the bright red radish, but there are also while, pink, and multi-colored radishes. I hope you get the chance to try one of these less common radishes, as they are quite delicious!

–       After purchasing, immediately separate the green tops from the red radish. The greens are edible, so try adding them to a mixed green salad or sautéing them with additional greens.

–       Scrub and wash the radishes in cool water. Store in a ziplock bag lined with paper towels. Radishes should be kept in the fridge and are best eaten within 5-7 days.


Here are some of our favorite Food $ense recipes to make with radishes. Give one a try this week! What’s your favorite way to eat radishes?








– Candi



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