Radishes

Radishes, believed to originate in China, come in many sizes, shapes and colors. A member of the mustard family, radishes have been cultivated since the time of the ancient Greeks and Egyptians.

Source: USDA

Contents

Fun FactsSeasonNutritionStatisticsHelpful Links

This member of the mustard family comes in a variety of different colors (mostly variations of reds, whites and blacks), sizes (up to 100 pounds each) and shapes (as long as 3 feet).

Season

Radishes are harvested year-round in California and from December through April in Arizona.

Ripeness

Select radishes with heads that are medium-sized, smooth and bright in color. They should be firm and well shaped with smooth, glossy skin. If the tops are attached, look for those with fresh looking, bright colored tops. Avoid tops that are yellow or slimy. Avoid spongy radishes with soft or black spots, any signs of wilt, sprouting and those with cracks and other signs of decay.

Storage

Store in the coldest part of the refrigerator. Remove tops before refrigerating. Can be stored in a plastic bag to increase humidity. Should be used in 2 to 4 days.