Selecting, Storing and Cooking Radishes video

Video Description

There are many varieties of radish and all have their own characteristics. Red radishes have crisp and juicy flesh, and their flavour isn't as sharp as other varieties, and the rough greens are edible. When selecting, look for firm, smooth-skinned radishes with no cracks or blemishes. Larger radish are often more fibrous and have a sharper flavour. The greens should be brightly coloured. Radish keep well, particularly without their greens. To store, place them unwashed in a perforated plastic bag in the refrigerator, where they will keep for about a week. To restore, and even enhance their colour during cooking, add an acid ingredient like lemon juice to the cooking liquid, and to preserve crispness and flavour, add near the end of cooking.