If radishes were purchased with the leaves attached (or if they were grown in your garden!), remove the tops unless they will be served the same day. Place radishes in plastic bags, if they are not already packaged, and store in the refrigerator. Most varieties will keep up to two weeks in the refrigerator. Black radishes can be stored for months if they remain dry; store them in perforated plastic bags and keep in the refrigerator.
Preparation
Scrub radishes and trim off the stem end and tip. You may peel the radishes or leave the skin intact. The skin is responsible for much of the pungency, so the black radish is most often peeled for those not accustomed to this variety. However, the red globe and white icicle radishes are rarely hot enough to warrant peeling. Small radishes can be served whole or chopped; while black and daikons are usually cut or grated. The most common uses for radishes are as a garnish or as an ingredient in a green salad.
For more information go to: http://www.fruitsandveggiesmatter.gov/month/radish.html
Information courtesy of: CDC’s Fruit and Vegetable of the Month
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