Look for smooth, firm, red radishes with a minimum surface pits; ; do not buy if they have black spots, are wilted or feel spongy. If a radish yields to pressure, the inside will be pithy, not crisp. Any attached leaves should be green and crisp. Remove leaves. REfrigerated in a plastic bag for up to 1 week.
Wash radishes and trim roots just before using. Do not peel red radishes, as the color is what makes them distinctive. Dip red radishes in ice water for 1 hour to crisp before serving. Radishes are usually grated or sliced in salads, or used as a garnish. Try cooking thinly sliced radished in butter until just tender. Sprinkle with sugar, salt and pepper.