Get Fresh Radishes

Radishes are best March through May. Here are the best ways to pick, use and store radishes
sausage noodle bake

Radishes are best March through May. Learn the best ways to pick, use and store radishes:

Choose firm, smooth-skinned (not cracked, knobbly or wrinkled) bulbs that have crisp, vibrant leaves (if still attached).

Refrigerate in an open plastic bag for up to 10 days. Discard leaves before storing -- they speed spoilage.

Tip: Radishes gone limp? Crisp them up by soaking in a bowl of ice water for 5 to 10 minutes.

Use it...

In a salad.

Add chopped or sliced radishes to a greek salad of cucumber, red onion, mint and feta, or to a potato salad for extra crunch. Or toss the leaves -- which have a spicy flavor similar to arugula -- with mixed greens.

In tacos.

Cut into matchsticks and use as a topping, along with cilantro leaves, on fish tacos.

In a stew.

Substitute quartered radishes for turnips or other root veggies.

In a side dish.

Braise whole radishes in butter and red wine vinegar, then pair with a strong flavored main dish, like lamb.

In a stir-fry.

Sauté thin slices with scallions in oil for a few minutes until browned. Serve over pan-seared fish or chicken.

In a roast.

Toss whole radishes with olive oil and salt, then add to the pan during the last 20 minutes of roasting a whole chicken.