Did you know ?
- 1 Radish leaves are edible and nutritious.
- 2 In Oaxaca, Mexico, there’s a festival called “Night of the Radishes.”
- 3 Radishes can be red, white, purple, pink, or even black.
Radish
Radishes are crisp, peppery root vegetables enjoyed raw or cooked in cuisines worldwide. Available in many shapes and colors, they are low in calories and rich in nutrients.
View other Root vegetables
Nutrition
Detailed nutritional values of radishes
Section titled “Detailed nutritional values of ”Values of an average cup of radishes (~116g) - raw :
| Calories | 18 kcal |
| Proteins | 0.8g |
| Carbohydrates | 3.9g |
| of which sugars | 2.2g |
| Fiber | 1.9g |
| Fats | 0.1g |
Vitamins and minerals
Main vitamins
Main minerals and trace elements
Nutritional values may vary depending on variety, ripeness, and growing conditions.
Ripeness
How to know if a radish is ripe ?
Section titled “How to know if is ripe ?”
Perfectly ripe
A ripe radish is firm, crisp, brightly colored, and has a peppery flavor.
How to recognize this state :
- Bright, uniform color (red, white, pink, etc.)
- Firm, crisp texture
- Rounded shape
- Spicy, fresh aroma
- Smooth, unblemished skin
- Fresh, green leaves
- Easy to pull from soil
- No cracks or splits
Advice for ripe products
Harvest radishes promptly when ripe to avoid woody texture and bitterness.
Selection
How to choose radishes ?
Section titled “How to choose ?”To choose quality radishes at the supermarket or market :
- Pick radishes that are firm and heavy for their size
- Look for vibrant, smooth skin without cracks or blemishes
- Leaves should be fresh and green if attached
- Avoid soft, spongy, or shriveled radishes
- Check for uniform shape and color
Storage and ripening
How to store and ripen radishes ?
Section titled “How to store and ripen ?”How to store radishes ?
- Remove leaves before storing to prevent moisture loss.
- Store radishes in the refrigerator in a perforated bag or container.
- Place a damp paper towel in the bag to maintain crispness.
- Radishes last up to 2 weeks refrigerated; soak in ice water to refresh if needed.
How to ripen radishes ?
Radishes should be harvested at peak maturity; they do not ripen after picking
- Allow radishes to mature in the ground until full size and color.
- Check regularly, as they mature quickly (3–6 weeks after sowing).
- Harvest promptly to avoid woody texture.
- If slightly soft, soak in ice water to restore crispness.
- Store in the fridge to maintain freshness.
Health
Health benefits of a radish
Section titled “Health benefits of ”- Low in calories, great for weight management
- Rich in vitamin C and antioxidants
- Supports digestive health with fiber
- Contains compounds that support liver health
- Hydrating due to high water content
Origin
What is the origin of radishes ?
Section titled “What is the origin of ?”Radishes are believed to have originated in Southeast Asia and have been cultivated since ancient times. They spread to Egypt, Greece, and Rome, where they became a staple vegetable. Today, radishes are grown worldwide and are especially popular in Asian and European cuisines.
Regions of origin
- Southeast Asia
- Mediterranean Basin
- East Asia
- Europe
Recipes
Cook a radish according to its ripeness
Section titled “Cook according to its ripeness”Unripe
- Radish greens pesto
- Pickled young radishes
- Micro-radish salad
Perfectly ripe
- Fresh radish salad
- Radish tzatziki
- Roasted radishes with herbs
Overripe
- Radish curry
- Braised radishes
- Radish and potato mash
F.A.Q
Frequently asked questions
Section titled “Frequently asked questions”Warnings
Warnings and precautions for radishes
Section titled “Warnings and precautions for ”- Excessive consumption may cause digestive discomfort (gas or bloating).
- Radishes may aggravate gallbladder disorders in sensitive individuals.
- Raw radishes can interfere with thyroid function if eaten in very large amounts.
- Always wash radishes thoroughly to remove soil and pesticides.
- Discard radishes with mold, rot, or a foul odor.
- People with kidney issues should consult a doctor before eating large amounts.
Do not confuse with
Larger, milder, and white or purple; denser texture and less peppery.
Sweeter, dark red, and earthy; not spicy or peppery.
Much hotter, used as a condiment, and not eaten raw as a root vegetable.