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General Produce

Radish, Black

Black Radish
Common Packs:

5-, 10-, and 25-lb. packs.

Receiving Inspecting:

Good quality radishes should be rich in color with firm, well-formed roots and crisp flesh. Attached tops should be green and fresh. Avoid radishes that appear dry, wilted, spongy, rough-skinned, or with external damage.

Storage Handling:

Short-term storage recommendation (7 days or less)

  • 32-36° F/0-2° C
  • 90-98% relative humidity
7 to 10 days.

Tap or root growth and softening is an indication of storing at high temperatures.

Radishes may lose moisture if stored in an area with low humidity. Store properly.

Yellowing of tops can occur if radishes are exposed to ethylene gas. Keep away from ethylene-producing fruits and ripening rooms.

Pithy or spongy texture is a sign of age.

Usage Ideas:

  • Toss thinly sliced black radishes, cucumbers, and shiso vinaigrette; serve with skewered, grilled meats.
  • Combine watercress, sliced black radishes, and chopped mango; dress with rice wine vinaigrette.