Both the leaves and roots of radishes are edible, but it is best to remove the leaves right away and store them separately. The leaves will keep refrigerated for 2-3 days and the radishes themselves will keep for up to a week.

My favorite way to eat radishes, especially the larger, hotter ones, is to slice thinly and saute in olive oil until the flesh turns a little pink and translucent. I like this plain or with a little soy sauce, but they are also wonderful added to Thai noodles or pasta.


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