IN SEASON:
June, September

COOKING TIPS:
Both the radish bulb and radish greens are edible. Use the bulbs raw or cooked (cooking mellows the flavor) and eat the leaves in salads or braised. Or try my grandfather’s favorite, a radish sandwich.

STORAGE AND HANDLING:
Store radish bulbs and leaves separately. Keep the bulbs in a plastic bag in the fridge and keep the leaves in a damp towel in the fridge.

NUTRITIONAL DETAILS:
The radish bulb is surprisingly 94% water and contains some potassium, phosphorous, magnesium and iron. The greens, when not pre-eaten by flea beetles, are an excellent source of A, C and B vitamins.

VARIETIES:
Champion, French Breakfast, Red Meat, Zlata