- Store radish bulbs and tops unwashed in separate plastic containers, or wrapped separately in paper towels or cloths, in the refrigerator drawer
- Stored this way, the greens will last 3-4 days, and the bulbs will last about 1 week
- Clean radishes well before eating. Radishes do not need to be peeled (except for black radishes).
- East whole, or slice, chop, grate or dice as desired.
- Raw radishes are delicious in salads, on vegetables platters with dips, and on sandwiches.
- Radishes can also be cooked. They can be steamed, sautéed or stir-fried.
- Radish greens can be eaten raw in salads or they can be cooked as you would other greens.
Cucumber Salad with Radish and Dill
Difficulty Level: EASY
- 1 English cucumber or 3 Kirby cucumbers, halved lengthwise, seeded, thinly sliced
- 4 large radishes (about 6 ounces), thinly sliced
- Zest and juice of 1 lemon
- 6 ounces feta cheese, coarsely crumbled (about 1 1/2 cups)
- 2 tablespoons white-wine vinegar
- 1 tablespoon finely chopped fresh dill, plus more sprigs, torn, for garnish
- 1/2 teaspoon sugar
- 1 garlic clove, crushed with the flat side of a large knife
- Coarse salt and freshly ground pepper
- 1/4 cup plus 1 tablespoon olive oil
- Put cucumber, radish, and lemon zest in a medium bowl, and add cheese.
- Whisk together lemon juice, vinegar, dill, sugar, and garlic in another medium bowl, whisking until sugar has dissolved; season with salt and pepper. Whisk in the oil in a slow, steady stream until emulsified.
- Add vinaigrette to cucumber mixture; toss well. Garnish with dill. Discard garlic clove before serving. Refrigerate salad in an airtight container up to 1 hour.