What do you do with radishes?

Radishes can be served raw, stir fried, braised, or added to salads or soups. Soaking radishes in ice water for two hours prior to serving increases their crispness. Because radishes lose potency when they are cut, it is best to serve them immediately after they are prepared.

With a crisp texture and peppery flavor, radishes are root vegetables that are a good source of folic acid, potassium, vitamin B6, calcium and magnesium. It is best to remove the greens from the radish prior to storing them, because the greens remove moisture from the radish. Radishes should be stored in a perforated bag in the refrigerator.