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Eat a radish from top to bottom

Eat a Radish from Top to Bottom

Radishes come in quite the variety: spicy to mild, small to long, round to straight, red to white to multicolored. This photo of a watermelon radish from University of California Cooperative Extension is a fun one.


A half cup of sliced raw radishes contains around 10 calories, 2g carbohydrates, and 1g fiber. While radishes do not contain much protein, fat, or sodium, they do have vitamins and minerals, including vitamin C, folate, potassium, and calcium.

  • Buy: Choose firm radishes that do not show signs of decay, such as soft spots or slimy surfaces. If radish greens are still attached, and you want to eat them too, look for greens that have a deep green color and are firm. 
  • Price: Fresh radishes cost $1.46 per pound on average, according to the U.S. Department of Agriculture
  • Store: Radishes store best in the refrigerator for 1-2 weeks in a food-safe container. If greens are still attached, cut these off the radishes and store in the refrigerator, separately from the radishes. Use greens within a few days. 
  • Preserve at Home: Radishes do not freeze well with their high water content. Try pickling instead, such as this Refrigerated Sweet Pickled Radish from University of California Cooperative Extension. 
  • Prepare: Wash radishes - and greens - just before eating. Watch Mary Liz, a Nutrition and Wellness educator, share some tips on washing radishes. Cut off the top and bottom ends and cut per your recipe, such as sliced, diced, or shredded. 
  • Eat: If you are more familiar with eating radishes raw, such as with ranch dressing or on top of salads, give cooked radishes a try, such as the sautéed radishes recipe in this blog. As for greens, find recipes online for sautéed greens, pesto using greens, and raw salads mixed with lettuces and other tender greens. (And save this Watermelon Radish Citrus Salad from Texas A&M Agrilife Extension for winter and early spring when citrus is in-season.)

Sautéed Radishes | Print recipe
(serves 4)

Sautéed radishes on white plate and blue placemat

1 tablespoon butter or vegetable oil
1 to 2 bunches radishes (about 1 pound with tops), trimmed and each cut into quarters or halves if small
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon fresh dill, chopped

1. Heat butter or oil in nonstick 12-inch skillet over low-medium heat.
2. Add radishes, salt, and pepper to skillet. Cook 14-15 minutes or until radishes are fork-tender and lightly browned.
3. Remove skillet from heat. Toss radishes with dill and transfer to serving bowl.

Nutritional Information per serving: 45 calories, 3g fat, 4g carbohydrates, 2g dietary fiber, 1g protein

Source:  Eat.Move.Save. Illinois Nutrition Education Programs. University of Illinois Extension




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Post originally published in 2019; content updated in 2021.


Healthy Eats and Repeat
How much difference is there between canned and frozen foods? How should you cook venison? When is the best time to buy avocados? Get answers to these questions as well as other tips, tutorials and recipes for common kitchen foods and items with University of Illinois Extension Nutrition & Wellness Educator Caitlin Mellendorf. Build your best life. Trust Extension to help.

Caitlin Mellendorf is an Illinois Extension Nutrition and Wellness Educator serving DeWitt, Macon and Piatt Counties in Central Illinois. She is a Registered Dietitian and her work focuses on helping community members gain the knowledge, skills and tools to live healthier, more nutritious lifestyles. This includes providing programs and answering questions about heart health, diabetes, food safety, food preservation, grocery shopping and cooking. You can reach Caitlin by email at or call 217.877.6042.

Check out her nutrition blog Healthy Eats and Repeats for seasonal recipes and of an exploration of common kitchen foods.