Radishes

Store in a sealed plastic bag or container in the crisper drawer. Remove greens if attached, as they draw moisture from the root. Keep away from ethylene-producing fruits like apples.

Trim and discard the woody core of large radishes before eating if it's tough.

Soak sliced radishes in ice water for 15 minutes to maximize crispness.

Roasting mellows the peppery bite and brings out sweetness.

Radish greens are edible and delicious—sauté or add to soups if fresh and tender.

Butter, sea salt, and soft cheese on crusty bread

Cilantro, lime, and chili in fresh salsas

Soy sauce, ginger, and sesame in Asian noodle dishes

Vinegar-based dressings and pickles

Buying radishes with soft spots or a wrinkled skin; they should feel firm.

Storing radishes in a warm spot; they wilt quickly at room temperature.

Peeling radishes unnecessarily; the thin skin is edible and adds texture.