All About Radishes

When cooked, radishes lose some of their peppery bite and become milder in flavor. Heat softens its sharpness, rendering it a bit more delicate and a little sweeter. Roasting or sautéing radishes mellows their taste, giving rise to caramelized notes and a subtler, almost turnip-like flavor. The texture also shifts to a softer, slightly buttery consistency, making cooked radishes a surprising and delightful addition to dishes, adding depth without overpowering other flavors.

Growing radishes

Radishes are typically ready to pick around three to four weeks after planting. Check the size and appearance of the radish bulbs—most varieties reach a diameter of about 1 inch, although this can vary. Their skin should look vibrant and well-formed, and they should feel firm when gently squeezed. Pull one from the soil to inspect its size and confirm before moving on with the rest.

Purchased radishes

When purchasing fresh radishes, look for ones that feel firm, plump, and smooth. Avoid soft or spongy spots and any signs of shriveling, as these indicate aging or potential spoilage. The leaves, if attached, should appear vibrant and fresh, showing no signs of wilting. Smaller radishes tend to be more tender and have a milder taste compared to larger ones, which might have a slightly stronger peppery flavor.

Start by removing their leafy greens, as they can draw out moisture from the bulbs. Then store the radishes in a plastic bag or an airtight container in the refrigerator. It’s best to keep them unwashed and dry, as moisture can cause them to deteriorate quickly. Radishes can last for up to one to two weeks when stored this way, maintaining their crispness and flavor. If the radishes start to lose their firmness or show signs of shriveling, it’s a good indication that they should be used soon.

No, freezing radishes is not recommended, as they lose most of their flavor and texture when frozen and thawed.

Radishes are cultivated worldwide, often thriving in temperate climates. They are grown extensively in countries across Europe, Asia, North and South America, and parts of Africa. Their adaptability to diverse growing conditions allows for cultivation in both home gardens and large-scale farms.