Nutrition Information

Radishes eaten raw from the home garden are rich in folate (folic acid), calcium, potassium, and dietary fiber. This vegetable is not very rich in Vitamin A of B-complex vitamins but is moderately high in Vitamin C. The sodium content is also moderately high. However, radishes are low in calories, fat, and cholesterol.

Note: Individuals who are on renal diets and/or high blood pressure treatments need to ask their physician and/or dietitian concerning the allowance of radishes in their diet due to the high content of potassium and sodium.

Planting and Harvesting Radishes

The ideal time to plant radishes in Central Texas is January to February in the spring and September in the fall. Harvesting would then occur March to April and October to December.

Planting and Harvesting Radishes
Plant Radishes Harvest Radishes
January to February March to April
September October to December

Storing Harvested Radishes

Radishes should be stored in the refrigerator and are best if used within two weeks of harvest.

Choosing and Freezing Radishes

Choose smooth, crisp, well-formed radishes, without black spots. A medium-sized radish is approximately 1-inch diameter and should be plump, round, firm, and of a good, red color. Avoid very large or flabby radishes with yellow or decayed tops (a sign of over-maturity). The radish greens should appear fresh and have a bright green color. The radishes should be scrubbed and washed with cold water and the tops and bottoms should be trimmed. Do not peel the prepared radish; leave the skin intact. It is important to know that frozen radishes have a different texture from fresh radishes due to the fact that radishes are high in water content. Therefore, it is important to cut them into smaller pieces before freezing them. If the radishes are kept whole and frozen, the hard outer skin will split open and cause more textural defects. Blanching needs to be done on radishes. Blanching the cut pieces in boiling water for 2-3 minutes should be sufficient to slow down enzymatic reactions in the plant tissue and keep the color vibrant. After blanching, place the vegetable in ice cold water and drain well. Place in appropriate freezer bag and place in freezer.

Blanching Procedures

  • Scrub in cold water and trim the tops and bottoms. Do not peel, but dice into smaller pieces.
  • Blanch for 2-3 minutes.
  • Place in ice cold water; drain.
  • Place in appropriate plastic bag; freeze.

The following recipe is presented to you to utilize you fresh radishes out of your garden. Enjoy!

Chinese Radish Salad
(Serves 6)


  • 20 radishes, ends trimmed sliced very thinly
  • 1 green pepper, finely sliced


  • 2 tbsp. vinegar
  • 4 tsp. soy sauce
  • 1 tbsp. sugar


  1. Combine the radishes and green pepper in a bowl.
  2. In a cup, mix all the dressing ingredients, stirring them well to dissolve the sugar.
  3. Add the dressing to the vegetables, and mix well.

Nutritional Analysis (per serving): Calories:27; Protein:1 gm; Carbohydrates:6.2 gm; Total Fat:0.4 gm; Cholesterol:0 gm; Vitamin A:8.6 RE; Folic acid:23.8 mcg; Vitamin C:28.2 mg; Calcium:18mg; Potassium:210 mg; Sodium:247 mg;
Diabetic Exchanges: 1/2 Vegetable, 1/7 Fruit

The information given herein is for educational purposes only. Reference to commercial products or trade names is made with the understanding that no discrimination is intended and no endorsement by the Texas AgriLife Extension Service is implied.

Educational programs of the Texas AgriLife Extension Service are open to all people without regard to race, color, sex, disability, religion, age, or national origin.

Publication Revised January 2009

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