Radish
Raphanus sativis

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Nutritionally Rich In These Nutrients
94% water, with small amounts of potassium, phosphorous, magnesium and iron. The leaves are an excellent source of vitamins A, C and B's.

Harvested
Abundant in the spring and fall. Available through the winter with proper storage.

Selection Tips
The root is smooth, crisp and firm, not spongy. The color or condition of the leaves is not important.

Best Way to Store
Refrigerate leaves and root separately for up to two weeks in damp cloth or plastic bag. For longer periods, pack winter varities in moist sand and keep in cool location.

How to Prepare
Scrub off dirt and remove damaged leaves. Do not peel. Slice or grate raw for salads or serve as sticks with dips. If cooking steam, bake, roast, or stir-fry.

Recipes Best Suited for
Salads, slaws, soups, stews, spreads, stir-fry, sandwiches, sauces, dressings.

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Spring | Summer | Fall | Winter

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