Harvesting radishes –

Pull from soil 3-4 weeks after planting
You may see the radish begin to pop out of the soil
May – early July
Pull the entire plant from the soil
Cut off the taproot and greens from the radish
Don’t wait too long to pick. Radishes tend to split and become spicier and bitter the longer you wait to pick them

Storing radishes –

Keep in an airtight bag in the fridge for 1-2 months. Radishes are best when used fresh.
Dry them with a clean towel or salad spinner
Wrap them in a damp paper towel and place them in a plastic bag in the refrigerator.

Using radishes –

Salad with Radishes: Slice radishes into thin rounds and combine them with mixed salad greens, cucumber slices, and a tangy vinaigrette dressing. The crisp and slightly spicy radishes add a refreshing crunch to the salad.
Roasted Radishes: Toss halved radishes with olive oil, salt, and pepper, then roast them in the oven until they are tender and slightly caramelized. Roasted radishes have a milder flavor and make a delicious side dish or addition to roasted vegetable medleys.
Radish and Herb Butter: Mix softened butter with finely chopped radishes, minced herbs like chives or parsley, salt, and pepper. Spread the radish herb butter on bread, rolls, or crackers for a flavorful and unique spread.
Quick Pickled Radishes: Slice radishes thinly and pickle them in a mixture of vinegar, water, sugar, and salt. Let them marinate for at least 30 minutes. Quick-pickled radishes add tanginess and a pop of color to salads, sandwich