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General Produce
Radish, Red
10-, 25-, and 40-lb. packs.
Good quality radishes should be rich in color with firm, well-formed roots and crisp flesh. Attached tops should be green and fresh. Avoid radishes that appear dry, wilted, spongy, rough-skinned, or with external damage.
Short-term storage recommendation (7 days or less)
- 32-36° F/0-2° C
- 90-98% relative humidity
Tap or root growth and softening is an indication of storing at high temperatures.
Radishes may lose moisture if stored in an area with low humidity. Store properly.
Yellowing of tops can occur if radishes are exposed to ethylene gas. Keep away from ethylene-producing fruits and ripening rooms.
Pithy or spongy texture is a sign of age.
- Line egg salad sandwiches with thinly sliced red radishes and green leaf lettuce.
- Stir chopped radishes and cucumbers into turkey salad; serve on pumpernickel bread.
Nutritional Information
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
