A welcome addition to our salads of early spring greens, radishes offer us a splash of color and zest. Although the radish root is 94 percent water and of modest nutritional value, it does provide a small amount of minerals such as potassium, phosphorus, magnesium, and iron. However, radish greens do offer us an excellent source of vitamins A, C, and the B vitamins.
To prepare radishes, scrub thoroughly. They do not need to be peeled. Enjoy them raw, served on a veggie platter, grated into salads or slaws, or sliced into sticks for dipping. Use in soups or stews as you would a turnip. Add to stir-fries, whole if small, sliced if larger. To retain crunchiness, add them toward the end of cooking time; otherwise, cook longer to soften. Radish greens can be added to mixed vegetable soups or stir-fries. They will cook quickly.
Radishes can be stored for up to 2 weeks in a plastic bag or damp-wrapped in the refrigerator. Radish greens should be stored separately, wrapped in a damp paper towel and placed in the hydrator drawer. Remember to use these as soon as possible.