When it comes to adding flavor, texture, and visual appeal to a wide variety of dishes, radishes are among the best vegetables to use. Preparing radishes for eating: what method should you use? Like other rounded vegetables, radishes can be sliced. You can cut them in half, julienne them, or chop them into smaller pieces. Remove the plant’s base and stalks, and then prune it as you see fit. They can be presented in a variety of shapes and styles thanks to the versatility of the cutting options. Check out the information below to get a better grasp on how to select the freshest radishes for slicing, how to properly store them, and more.
How To Select Fresh Radishes
Before we get into the cutting techniques for radishes, let’s look at how to choose the best radishes for flavor and, more importantly, texture.
Did you know that radishes are related to cabbage and broccoli?
They are members of the Brassica family, and interestingly, you can select the best radishes using the same freshness criteria as other members of this family!
Radishes come in a variety of sizes and shapes, but they all have a bulbous body with a leafy stem and a protruding root.
If you want to select the best radishes, you must consider all three of these anatomical parts of the vegetable.
Begin with the leaves or the stem!
Fresh radishes should have bright green leaves that appear to have been plucked from the ground. The leaves must be smooth in texture. Make sure there isn’t any slime or other flaws around them.
While it isn’t critical to look for these minor details, if you want the best radishes, you must pay attention!
Once you’re satisfied, proceed to the bulb!
The body of this vegetable will be smooth but firm. To detect overly tender sections, run your fingers around the surface of the radish. Keep in mind that fresh radishes will not have soft indents or blackened spots.
The bulb should be brightly colored and free of holes, which would indicate an old or new infestation.
Finally, take a look at the root at the bottom!
This single protrusion has a distinct shape, with a redder top and a whitish bottom.
If you notice any slime or a blackened root, this could indicate that the vegetable has been sitting around for a long time and has begun to spoil, affecting its shelf life, flavor, and texture.
Choose radishes based on our criteria above, and they should last for about 2-4 days at room temperature and up to 1-2 weeks in the fridge!
How To Cut Radishes
It’s time to learn all the different ways you can cut radishes now that you know how to make the most of their freshness! You must always start with a few fundamental requirements before cutting a radish. Let’s first learn what they are, then a few cutting methods!
Here is how to prepare radishes:
Wash the radishes thoroughly in the sink. Run clean water until all of the debris is gone. To remove stubborn debris, gently rub your fingers across the bulb.
Remove the leafy top and the root (bottom). Make very thin slices — don’t cut thick slices or you’ll waste a lot of the vegetable. Save as much of the radish bulb as you can for your recipe! Give the radishes one last rinse (if necessary) and set them aside (more on this later).
If you don’t want the skin of the radish, or if your recipe calls for peeled radishes, then you can easily remove it using any vegetable peeler.
Here is a step-by-step for how to peel radishes quickly — and without any food waste!
Peeling With A Vegetable Peeler
For the best outcomes, we advise using a Swiss or swivel vegetable peeler. Starting at either of the flat ends, place the peeler on top of the radish. To remove a piece of skin, simply swipe down the rounded surface. The vegetable should be rotated as you continue to peel the skin off each side of it. If necessary, wash the radish and set it aside for the subsequent cutting techniques.
Peeling With A Knife
What if you don’t have a vegetable peeler? Then take a paring knife to it!
Insert the knife blade near the top of the radish and slowly slide down to the other end. This is your “trial peel.”
Examine the peel to see if it is too thick. If so, adjust the knife position and try cutting a thinner peel on the next side.
Continue to rotate the radish until all of it has been peeled.
Now that the radishes are prepped (and maybe peeled), let’s learn how to cut them!
How To Slice Radishes
This traditional approach to cutting has stood the test of time. There is no end to the potential applications for sliced radishes. They are versatile and can be used in a variety of ways, including as a seasoning and addition to cooked dishes, or as a garnish for many different dishes and salads.
For slicing radishes, follow these guidelines:
Flip the radish on the cutting board so the cut sides are facing you.
To get going, head over to the stem side. Cut the meat into thick slices using a chef’s knife (or another sharp knife) — the ideal thickness of the slices is up for debate, but a good starting point is to aim for about 1/2 or 1/4 of an inch.
Continue making uniform slices of the radish until you reach the bottom. Amass all the pieces and savor them.
How To Chop Radishes
Radishes, chopped, are an excellent way to add color and texture to any salad. This cut is also widely used in cooking, and it can be used to make a variety of radish-inspired dishes!
Here’s how to chop radishes:
Place the radish so that it is on one of its cut sides (root or stem).
Once you’ve established a solid foundation, cut the radish in half.
Cut each piece in half again so that you have four chopped pieces.
Optional: Do you want even smaller pieces? Continue halving your radish pieces until you have 8, 16, or more pieces!
How To Julienne Radishes
The visual appeal of julienned vegetables is a big draw for diners at upscale restaurants, and the masters of this technique have honed their skills over many years.
Radishes that have been julienned make for a beautiful garnish and an interesting textural addition to any dish.
How to julienne radishes:
Place the radish flat-side down on the cutting board.
To separate the radish in two equal pieces, cut it lengthwise.
Spread the halves out and make thin slices from both sides. Slices of this new, wider julienne can be used as a garnish or in salads.
Optional: You want cuts that are even finer than a match?
Create uniform rounds of slices using the Slicing Method or a mandolin slicer, stack the slices, and compress them using your fingers.
It’s time to start slicing thin pieces from both ends. In other words, you’ll get ginger-like slivers if you use this method.
Do you want to improve your presentation skills? Then try making a rose or other shape out of radishes!
The round shape of this vegetable allows for a variety of interesting shapes that can liven up your dinner table and salads.
Here’s how to create a simple novelty shape:
Place the radish on its flat end.
Begin cutting the radish halfway with a sharp knife, starting at either end. Do not cut the radish all the way through. You want the foundation to be intact! Continue slicing to the opposite end, leaving 14 inch gaps between cuts.
After making the slits, place the radish (face down) in a bowl of cold water for 30 minutes. This will widen the slits and keep them from overlapping.
Then, turn the radish so the slits are horizontal to you. Step 2: Repeat Step 2 and cut the radish using the same strategy.
Allow the radish to soak in cold water for another 30 minutes to soften even more.
You can now either leave the radish as is, or use a scissor to further cut some of the slits to create interesting shapes and designs. Have fun with your imagination!
To improve presentation and texture, radishes can be cut in a variety of ways. Here are some related queries we thought you might have now that you know how to do it.
Should you discard the greens when trimming radishes?
If you don’t intend to use them, you can discard the radish greens and keep only the bulbs. However, the leaves can be eaten for both flavor and nutrition! Radish leaves can be steamed or sautéed. We recommend using them in salads or other recipes where a lightly peppery and mild flavor is desired.
How do you store cut radishes?
The radish should be cut, then the pieces should be transferred to an airtight container and kept in the refrigerator at 4°F. For about two to three days, they ought to be able to keep their freshness and crispness. Radishes can be frozen, but we don’t advise it because they might lose their distinctive texture and flavor.
If you decide to freeze them, first blanch the pieces, then pat them dry with a paper towel before putting them in an airtight container and storing them at 0°F in the freezer. Eat frozen radishes within two to three months.