The radish is an edible root vegetable of the Brassicaceae family. Wild forms of the radish and its relatives, the mustards and turnip, can be found over west Asia and Europe, suggesting that their domestication took place somewhere in that area. Citizens of Oaxaca, Mexico, celebrate the radish in a festival called Noche de los Rabanos (Night of the Radishes) on December 23 as a part of Christmas celebrations. The descriptive Greek name of the genus Raphanus means 'quickly appearing' and refers to the rapid germination of these plants. Radish can sprout from seed to small plant in as little as 3 days.


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Availability may vary by variety and with weather conditions.

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Storage Tips

  • Trim them of their greens and put them in a jar. Put enough water in the jar to cover the radishes and store it in the fridge. They will keep for a good 4-5 days

  • Don't have a jar, then try storing them for up to 2 weeks in a plastic bag with damp cloth in the fridge.

Preparation Tips

  • Slice or grate raw into salads

  • Do not peel, just scrub clean

  • Use in soups or stews

  • Steam radishes for 8-12 minutes until tender but not mushy.  Roll in butter and salt and pepper

  • Use radish green like any other cooking green

  • Add radishes to stir fries


  • http://en.wikipedia.org/wiki/Radish

  • http://www.naturalnews.com/031944_radishes_health_benefits.html

  • http://www.foodinjars.com/2009/05/fresh-radish-storage

  • http://www.buckhillfarm.net/Site/Radish.html