Storage: Radishes will not keep as well with their tops left on, so remove the tops before storing. The tops should be used as quickly as possible. They will keep for up to two weeks in the refrigerator.
Preparation: Scrub with your fingers or a brush under running water. No need to peel, but be sure to slice off the gnarly ends. If using radish tops, fill a large bowl or salad spinner with cold water, add greens, and swish them around to remove sand and dirt. Wait a minute to let the sediment settle to the bottom, then pull out the greens, dump the water, and repeat until the greens is clean. Dry thoroughly by rolling with towels.
Taste: Spicy, peppery, pungent
Nutritional Benefits: Radishes are packed with vitamin C for immunity, and are rich in minerals like sulphur (for enzyme reactions and healthy skin), iron (for overall wellbeing) and iodine (for thyroid health).