Natural form

Whole red globe radishes with roots and leafy green tops, as harvested.

Shows the complete plant as harvested — round scarlet shape, white tip, and green leafy tops — so readers can identify radishes at point of purchase.

Produce

Radish

Peppery, crisp roots for snacking, salads, and pickling

Crunchy and peppery, radishes add a sharp bite raw, mellow when roasted, and quick-pickle beautifully. Trim the greens to keep the roots firm. Store them cold.

The radish is a crisp, peppery root that delivers a sharp, refreshing bite raw and a surprising mellow sweetness when roasted. The familiar little red globe is just the start — there are long white daikon, fiery black radishes, and the magenta-hearted watermelon type. Eaten raw with butter and salt the French way, sliced into salads and tacos, quick-pickled, or roasted until their heat softens, radishes are a fast, lively addition to almost anything.

Measured in: g
Storage: Refrigerate
Shelf life: 14 days

Find it in

Produce

Types & varieties

Red globe (Cherry Belle)

The common small, round, peppery radish

Daikon

Large white Asian radish; mild, juicy — for pickles and stews

Watermelon

Green outside, vivid pink-magenta inside; pretty and mild

French breakfast

Oblong, two-toned, mild; classic with butter

Black radish

Pungent, dense; strong winter variety

How to choose

Pick firm, smooth radishes that are heavy for their size, with vivid color and no cracks, soft spots, or pithy give. Fresh, perky greens signal recent harvest. Smaller radishes are usually crisper and less sharp; oversized ones can turn woody and hollow.

How to store

Cut off the greens (they wick moisture and wilt fast), then store the roots in the crisper, ideally with a damp towel or in water, where they stay crunchy for a week or more. Limp radishes perk back up after a soak in ice water. Use the greens within a day or two.

Remove greens before storing
Keep roots cold and damp
Crisp up limp ones in ice water

Raw, roasted, or pickled

Raw, radishes are all snap and pepper — slice thin for salads and tacos, or serve whole with good butter and flaky salt. Roasting transforms them: the heat fades to a gentle, turnip-like sweetness. Quick-pickling in seasoned vinegar tames the bite and adds bright tang to bowls and sandwiches.

Common uses

Radishes with butter and saltTaco and banh mi garnishQuick picklesCrunchy saladsDaikon in miso soup and stewsSautéed radish greensRoasted as a sideCrudités

Tips & pitfalls

Slice paper-thin on a mandoline for delicate salads
Roast them — surprisingly mellow and sweet, like a baby turnip
Sauté or braise the greens; they're peppery and good
Quick-pickle for instant brightness on tacos and rice bowls
Soak in ice water for extra crunch before serving raw

Nutrition

16kcal

Energy

67 kJ · per 100 g

Where the calories come from

Protein 16%Carbs 79%Fat 5%

Protein

0.7g

1% DV

Carbs

3.4g

1% DV

Fat

0.1g

0% DV

Fiber

1.6g

6% DV

Sugars

1.9g

of which

Sodium

39mg

2% DV

Notable micronutrients

Vitamin C16% DV

Folate6% DV

Potassium5% DV

Vitamin B64% DV

Riboflavin (B2)3% DV

Zinc3% DV

Source · USDA FoodData Central · Radishes, raw

View on FDC →

In the shops

Matched grocery products

Organic Purple Radish Sprouts in 50g Tray
BROT D'OR · kg · Bonpreu
€1.69

Good to know

Peak season: Spring and fall (cool weather); available year-round
Flavor: Peppery, crisp, juicy raw; mellow and sweet roasted
Origin: Asia/Mediterranean; an ancient cultivated root
Nutrition: ~16 kcal/100g; very low calorie; vitamin C, fiber
How to buy: Firm, smooth, brightly colored; fresh greens; no cracks or sponginess

Substitutes