How to choose, store and prepare Radish

Written by Maya Shetty in HOW TO CHOOSE,STORE & PREPARE, RADISH, VEGETABLES

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Choosing Radish :

For best taste chose the ones that are about the size of a ping pong ball.
If the leaves are still attached, make sure they are green, stiff & healthy and not yellow, slimy or wilted.
Choose the bright vibrant colored ones and not those that look dull & pale.
Their skin should be smooth and free of wrinkles, knobs or cracks.
Avoid radish bulbs that have brown or black spots on them.
Choose the ones that look heavy for their size. This simply means they are extra juicy and healthy.

Storing Radish :

Remove leaves and store in refrigerator.
Place into plastic bags that is sealed but not airtight.
They last up to 5 weeks, when stored well in the crisper drawer of the refrigerator.

Preparing Radish :

Slice off the roots and leaves, wash and pat.
Radishes are served whole, sliced, diced, minced, and/or grated, depending on the recipe.
Cook radishes to temper their bitter flavor.

Sharing links to my published posts using radish, for your interest :

For more tips on ‘How to Choose, Store & Prepare’ Seasonal Produce, check out the links below to my blog posts about them, then you will never have to wonder if you picked the right veggies for the week’s cooking .

Here goes …….