Tag: Radishes

Our small, red radishes are most commonly used to add a crisp, bright bite to fresh salads. Their unique, peppery flavor is best paired with scallions, chives, salt, light vinegars, lemon, and is believed to stimulate the appetite. Radishes can be cooked like turnips, and their greens are similar to turnip greens. The roots should be stored separately from the greens, in a perforated bag in a refrigerator’s crisper. If they begin to soften, they may be restored by soaking in ice water.