Radishes can be eaten raw or cooked.
In the store, look for radishes that are full, round and bright in color.
For maximum storage time, remove the leaves and stems and place unwashed radishes in a plastic container or plastic bag in the refrigerator.
Prior to consumption, rinse radishes under cold running water to remove dirt and dust. If planning to cook with radish leaves, which can be cooked like other greens, be sure to rinse both the radish and the leaves/stems thoroughly.
Radishes contain vitamin C, folate, and potassium. They are a good source of fiber, vitamin B6, riboflavin, magnesium, copper, and calcium.