There are two types of radishes sold in supermarkets. Red radishes have a magenta-coloured skin with crisp, white flesh and a spicy bite to them. White, or daikon, radishes are generally long and slim with white skin and a milder flavour than red radishes.
Choose smooth-skinned radishes with no cracks or brown patches. Make sure their leaves are fresh-looking and green.
Remove leaves and leave 5cm stems. Refrigerate in a plastic bag for 3–4 days.
Trim stems and roots and wash off any dirt. Use red radishes whole, or slice and use as required; immerse in chilled water before use for extra crispness. Peel white radishes with a vegetable peeler and slice or grate.
4 quick ways with radishes
Use raw, chopped red radishes, along with other vegies, such as asparagus, baby carrots and capsicum, as crudités to eat with your favourite dip.
Radishes are great for adding more bite to salads or coleslaw. Try adding them to a range of different salads, such as green salads, lentil salads, potato salads, pasta salads or our Smoked salmon salad with tahini dressing. White radishes complement salads using soy or Asian dressings.
Add chopped white radishes to your next Asian stir-fry for an extra hit of flavour. Try a combination of beef, white radish, shiitake mushrooms, stir-fry vegetables and a splash of salt-reduced soy sauce or another type of Asian-inspired sauce.
Notch up the spice factor the next time you roast vegies! Toss in a few red radishes with your favourite vegetables. Chop and season with olive oil and herbs before baking.
Did you know? Radishes are low in kilojoules and high in vitamin C: just 100g of red radishes contains half the recommended dietary intake for adults, while white radishes contain over a third.