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Rosy Radishes Are Pick of the Month for May

Radishes are a super mid-spring Pick of the Month. They add tartness to your salads and hot dishes, they grow easily in your garden and they have nutrients that might help prevent cancer.

Pick some up today!

What’s so great about radishes?

  • Radishes have sulfur-containing compounds that have been studied for cancer prevention. 
  • They are a root vegetable and have a spicy, occasionally bitter taste; and a crisp crunchy texture.  
  • Radishes are easy to grow at home and also available year round in grocery stores in several varieties.  

What’s the best way to eat radishes?

  • Slice or shave radishes for a green or vegetable salads
  • Add to sandwiches or tacos for a crisp, peppery taste
  • Grill or pan roast radishes to mellow the taste and bring out their natural sweetness

Selection & Preparation

Selection: Choose smooth, brightly colored radishes without blemishes and green tops. The larger the radish, the less crisp its texture will be.

Storage: Radishes and their greens may be refrigerated separately for 3-4 days. Store radishes in a perforated bag and the greens in a moist paper towel.

Pre-prep: Wash radishes and greens to remove dirt prior to preparation or eating raw. Prepare radishes just prior to use.

Cooking: Eat red radishes raw or slice for salads. Daikon radishes may be eaten raw or stir-fried. Radish greens can be sautéed or cooked. 

Background image: POM Radish and Cucumber Salad 308 BGC

Radish and Cucumber Salad

Recipe from


  • 1/4 cup nonfat plain yogurt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon each salt and pepper
  • 10 radishes, washed and thinly sliced (about 1 bunch)
  • 1 cucumber, washed and cut into thin rounds


  1. In a large bowl, mix together yogurt, garlic, salt and pepper. Add radishes and cucumbers and stir to combine.
  2. Cover and refrigerate for at least 15 minutes before serving.

Makes 6, 3/4-cup servings.

Nutritional information per serving:

  • Calories: 20
  • Fat: 0 g
  • Sodium: 120 mg
  • Carbohydrates: 4 g
  • Fiber: 1 g
  • Protein: 1 g