Specialty Radish
Watermelon Radish
Purple Daikon Radish
Daikon Radish

Varieties we grow and love:


As always, fresh produce is most delicious and nutritious when consumed as close to the harvest date as possible.

BUT, radishes are one of those wonderful root crops that will store for a very long time. Yes, the nutritional value is breaking down over time, but no matter what, they remain a great source of vitamin C and copper, a few grams of fiber, are fat free, have very few calories. All good reasons to enjoy year round – even if they have been in storage for months!

In season, we often leave the beautiful radish greens attached. For storage purposes, separate the greens from the roots. Rinse the greens and wrap in moist paper towel and keep in plastic bag.

Culinary Info

– can be enjoyed in:

  • salad
  • saute
  • roasted
  • slaw

Tips for preparing:

Do not overlook the wonderful greens if you get them. Remove tops from bottoms, wash greens by holding stems and dunking in large pot of cold water to shake loose any dirt. Scrub roots, no need to peel if fresh. Later in the year (like April) you may want to lightly peel, but that is still mostly unnecessary.


Also check out these great recipes:

Slaw, Classic or Signature?

Sauteed Radishes With Their Greens

need to post sauteed daikon radishes with their greens