FOOD FACTS

Buying and Storing

The freshest radishes are those sold in bunches with tops attached. Look for a firm, brightly colored root and healthy leaves.

Packaged radishes have a longer shelf life and are usually less expensive. Avoid those that feel spongy or look wilted.

To store bunched radishes, remove the leaves, wrap in plastic and refrigerate. The bagged variety must be refrigerated, too, and should be eaten within one week.

To revive those that seem less than firm, immerse in ice water for an hour or two before serving.

Preparing

Radishes are usually served on their own or with other raw vegetables. They go well with yogurt- and sour-cream-based dips, with guacamole and they add a peppery flavor to mixed greens.

In the Middle East, chefs combine them with chopped oranges to make a refreshing salad. The larger Oriental varieties can be steamed and mashed, braised, combined with ingredients to make "puddings", or pickled, preserved, added to soups or dried.

The English serve the small round table radishes with salt, sweet butter and bread for a simple but appetizing feast.