Radishes are a group of root vegetables with light-colored, crunchy flesh, and an almost spicy, peppery taste.

Health Benefits

Radishes are a good source of antioxidants like catechin, pyrogallol, vanillic acid, and other phenolic compounds. These root vegetables also have a good amount of vitamin C, which acts as an antioxidant to protect your cells from damage. 

Usage

Make your own pickled radishes using white vinegar and spices, add sliced radish to a fresh salad, top a burger with lettuce and sliced radish, add radishes to a platter of veggies and dip, roast radishes with garlic and olive oil, top braised pork chops with crunchy sliced radish.

Storage

Whole, uncut radishes will keep 1 to 2 weeks when wrapped in plastic and stored in the refrigerator. Once cooked, the radish pieces will keep 3 to 7 days. They can also be blanched and frozen for extended use for up to one month.