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Preview of Radish


June 15 - November 15

Harvest Period

June 15 - October 31

The word radish comes from the Latin word radix, meaning root, which makes sense considering it is one of the few edible root vegetables in the brassica or cabbage family.

What to Look For

Radishes come in several varieties, although the most common in North America is the oval, red-skinned version.  Look for unblemished and bright coloured skin, a firm compact texture, and short, bright green leaves.  For the freshest radishes, choose those with their leaves still attached.

Cleaning and Preparation

Wash under cold water, pare away the top and root end then slice, dice, shred, or serve whole. 

Most of the heat in radishes is in the skin. You can peel the skin off red radishes if desired but they won't taste or look as great. Daikon radishes, however, are always peeled.


Both summer and winter radishes store well in the refrigerator once the tops have been removed. Store greens separately for 2 – 3 days. Refrigerate radishes wrapped in plastic bags for 5 – 7 days.  Winter radish varieties (daikon and black radish) can be stored for up to two weeks in the refrigerator or several months in a root cellar.  Do not freeze radish.

Nutritional Information

Radishes are rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6, riboflavin, magnesium, copper, and calcium.

One half cup (58g) of sliced, raw radish contains 9 calories, 0g fat, 2g carbohydrates, 1g dietary fibre, and 0g protein.

How to Use

Radishes make a great addition to a relish tray. In France, a meal might begin with radishes served with butter, sea salt and crusty bread.  While most often served raw in salads, radishes can be roasted or sautéed in butter, salt and pepper. The leafy greens can be used in much the same way as other brassicas like kale and swiss chard.

Daikon radish has more heat than its smaller cousins and are most often added to stir frys and stews, or pickled and preserved.


Summer radishes include the common round red radishes as well as elongated varieties that come in all shades of pink, purple cream, and white.  Common packaged radish varieties include Belle Glade, Fuego, Red Cheriette, Champion and Cherry Belle.