Crisp, small vegetable with red skin and white flesh with a peppery flavour.

Selection:
Select firm, fresh-looking radishes.

Storage:
In refrigerator crisper with all tops and leaves removed. Use within a week of purchase. To restore crispness and crunch, stand in chilled water before using.

Uses:
Salads and dips.

Preparation:
Scrub radishes under running water. Do not peel. Cut top and root end, then slice, dice, shred or serve whole.

Serving suggestion:
Serve finely sliced with chopped spring onions and orange segments tossed in a tasty salad dressing.