- Roots should be firm and not wrinkly.
- Greens should be perky and free of yellowing.
- Avoid ones with dark spots—a sign of root maggots.
- If storing for awhile, remove the tops.
- Store in the fridge wrapped in plastic.
- If they are getting limp, store in water to crisp.
- French Breakfast Radishes are generally the most mild because of their high intercellular water content.
- The greens are also edible (though a bit hairy). Give them a quick saute with garlic and eat like kale or collard greens.
- Watermelon and Black Radishes are fall varieties and will store like turnips.
- Eating raw is classic, but a good roast or poach in chicken stock are good alternatives.
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