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Cooperative Extension Publication - FCHS Gardening for Health Series


  • Sarah Curran, Family and Community Health Sciences Educator, Cooperative Extension of Warren County
  • Alexandra Grenci, Family and Community Health Sciences Educator, Cooperative Extension of Hunterdon County
  • Sigrid Solis, Family and Community Health Sciences Program Coordinator, Cooperative Extension of Somerset County

Nutrition and Health Benefits

Radishes are a good source of vitamin C, especially if the greens are eaten as well. Vitamin C helps support a healthy immune system and protects against chronic disease such as cancer. Radishes are fairly high in fiber, important for digestion, weight management, and heart health. They are also a source of potassium, an essential mineral for blood pressure control.

Harvest and Storage

Harvest radishes when they are one to one and a half inch in diameter and before they crack, turn spongy, or too hot. Remove green tops and store in a plastic bag in the refrigerator for up to one week.

Preparation and Preservation

Radishes can be enjoyed raw in salad, or salsas and dipped in hummus. Think only radish roots can be eaten? Their greens can be tasty as well. Try them sautéed in oil or scrambled in eggs. Radishes and their greens tend to hold a lot of dirt so thoroughly scrub them with cold water.
Radishes can be preserved by freezing:

For information on pickling radishes, go to: USDA Complete Guide to Home Canning 2015

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May 2020