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.
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.
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.