Buy: Look for radishes that are firm and smooth. Iffy on a bulb’s freshness? Check its leaves—if they aren’t crisp and bright green, take a pass.
Store: Cut off the greens and consume them within three days, since they spoil more quickly than the bulbs—which will stay fresh for up to 10 days in an open plastic bag in the fridge.
Prep: Trim off the wiry tails and serve them raw as crudités, or slice them into thin rounds, perfect for sandwiches and salads or as a pretty pizza topping. (If sliced radishes feel a bit limp, soak them in ice water for 5 to 10 minutes and they’ll crisp right up.) You can also cut the bulbs in half lengthwise, then chop and toss them into a stir-fry, or cut them into quarters for pickling, sautéing and roasting.
Also known as the Scarlet Globe, this small radish with a spicy white interior is the most common type.
Often used in Asian recipes, daikon is one of the largest radishes, growing up to 24 inches in length.
Its white and green skin and pink center (thus the name) have made this mild radish an Instagram darling.
Crunch Time: Eating raw radishes can make you less stressed! Research shows the crunch of cruciferous vegetables can relieve tension for an instant mood boost.
Leaf It Be: Don’t toss those radish greens! They’re packed with antioxidants and vitamin C. Be a zero-waste hero and drop them into a salad or your juicer to turbocharge your veg intake.
Chill Out: Radishes are beloved for their spicy bite, but if you like your veggies on the mild side, slicing the bulbs in half and soaking them in ice water for up to 20 minutes before eating will take the sting out.