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Radishes

Crisp and peppery right off the bunch — and beautifully mellow once you introduce some heat.

Store in

Fridge roots and tops separately

Keeps for

1–2 weeks tops only 2–3 days

Best eaten

Raw or cooked peppery raw, mild when braised

Prep tip

Remove tops first greens pull moisture from roots

What It Is

Section titled “What It Is”

Radishes are one of the fastest-growing crops at Cold Springs Organics — crisp, peppery, and in the box from late spring through early fall. Red globe radishes are most common, but the farm also grows French breakfast and other varieties depending on the season. All are great eaten raw but mellow considerably when cooked.

Watch the Video

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VIDEO GUIDE Radishes — Prep, Nutrition, and Storage

Download the Guide

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Radishes Field Guide Cold Springs Organics · PDF
Download

How to Store It

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The moment you get radishes home, separate the tops from the roots if they’re still attached. Greens draw moisture directly from the root, causing it to go soft and limp within a day or two. Stored separately, the roots last 1–2 weeks in the crisper drawer — kept in a bag with a splash of water or wrapped in a damp cloth.

The greens are edible and keep 2–3 days. Treat them like spinach: rinse, pat dry, and sauté or use in soups.

How to Prep It

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Rinse roots thoroughly under cold water — soil hides in the dimple where the stem was attached. Trim the root tip and stem end. No peeling needed. Slice, quarter, halve, or leave whole depending on use.

How to Cook It

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  • Raw — slice paper-thin and serve on buttered bread with a pinch of flaky salt (a classic French preparation). Add to salads for crunch.
  • Braised — halve and cook in butter over medium heat until the sharp edge mellows and the cut sides caramelize lightly, about 6–8 minutes.
  • Quick pickled — slice thin and brine in rice vinegar, a pinch of sugar, and a generous pinch of salt for 30 minutes. Excellent on tacos, grain bowls, or banh mi.

Quick Meal Idea

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Radish butter toast — spread good unsalted butter thickly on toasted bread. Layer thinly sliced radishes in overlapping rows. Finish with flaky salt, a crack of black pepper, and a scatter of fresh chives or dill. Eat immediately.

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