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.
Availability may vary by variety and with weather conditions.
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.
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