Radishes come in a wide range of shapes, sizes, colors, and flavors. They can be the size of a hazelnut or a carrot, and range in color from bold reds, pinks, and purples to starker white and black.
In Season: Radishes are available year-round, but are at their peak from April through July.
What to Look For: Choose those that are plump, firm, smooth, and free of cracks and blemishes. If you plan on serving radishes raw as a snack, buy them with the leaves still attached; they should be bright green and fresh.
How to Store: Place radishes in a perforated plastic bag in the crisper. Those purchased with tops removed can be kept up to a week. Radishes with leaves on should be used within a day or so because the greens don't stay fresh very long.