Care & Handling

Varieties
Red Globe: Americans are probably most familiar with these small round or oval-shaped "button" red radishes. They range from about 1" to 5" in diameter and have solid, crisp flesh.

Selection
Although red globe radishes can grow to 4" or 5" in diameter, the ones in the produce bin will probably be closer to the size of a ping-pong ball--about 1" to 1 1/2" in diameter. Much larger than that, red radishes are likely to be pithy.

Radishes with their leaves intact are usually tied in bunches, while topped radishes are sold in plastic bags. If the leaves are attached, they should be crisp and green. Look for well-shaped radishes with good color. Whether red or white, the roots should be hard and solid, with a smooth, unblemished surface. Check bagged radishes to make sure they are free of mold.

Storage
If you've bought radishes with their leaves attached, remove the tops unless you'll be serving them the same day (leaf-topped radishes are handsome on a crudite platter). Radishes will not keep as well with their tops left on. The leaves, if fresh and green, can be cooked like other greens or used in soups. Place radishes in plastic bags if they are not already packaged.

Preparation
Scrub the radishes and trim off the stem end and tip. Since it is their skin that contains most of the enzymes that form the mustard oils responsible for their pungency, you may want to peel the radishes. However, red globe and white icicle radishes are rarely hot enough to warrant paring (and it's a shame to remove the globes' cherry red skin).

Small radishes can be served whole, raw, or cooked; larger radishes, are usually cut up or grated.