radishes
Radishes are a great source of fiber, vitamin C, folate, calcium, and potassium. They can be enjoyed raw, pickled, roasted, grilled, and in soups and salads.
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May through June and September through November, but available year-round
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Store the radishes in a plastic bag in the refrigerator for up to a week.
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Before storing radishes, cut off the greens. Wash them like any other salad greens and eat within 1 or 2 days. They can be added to salads or even used to make pesto!
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