Crisp and spicy

The radish, a popular root vegetable since it was grown in ancient China, Egypt and Greece, adds spice and nutrition to today's menus. The red bulbs and leaves are high in vitamin C, a cancer-fighting antioxidant, and contain potassium, folate and other vitamins and minerals. Radishes are fat-, saturated fat- and cholesterol-free, and low calories and sodium. One serving, 10 radishes, contains 25% daily recommendation of vitamin C and only 16 calories.

Nutrition Facts
Healthy & Delicious

From savory appetizers to decadent desserts and each course in between, the Foxy-brand line of produce adds healthful nutrients and flavorful ingredients. These recipes offer suggestions for food pairings, hint at the culinary versatility Foxy-brand products provide and help you fill half your plate with vegetables and fruit at every meal, as suggested by U.S. dietary guidelines.

Spring Saute30 min prep

Handling Tips
Use leaves and bulbs

Choose smooth, firm, bright red, medium-sized (about 1-inch diameter) radishes with crisp green leaves. Avoid large bulbs and those with surface cracks or cuts, yellow tops or a spongy feel. For future use, remove leaves, wash and then store separately from bulbs in plastic bags in refrigerator crisper for up to a week. To use radish bulbs, wash thoroughly; avoid peeling as the skin contains antioxidants and spicy flavor. Cook bulbs in steamed, stir fried or sauteed recipes; use raw for appetizers and salads. Use trimmed radish leaves raw in salad or cook with other greens.