Radishes are easy to grow and fast to sow. Some varieties are ready in less than a month, so they’re perfect for anyone whose attention span may not last long enough for slower-to-mature vegetables.
Photo: Iain Bagwell
When you bring radishes home from the garden or market, chop off the greens—they'll pull moisture from the root. (The greens can be used raw or cooked.) After rinsing and scrubbing, store the roots in a produce bag in your crisper for up to a week. If they become spongy, crisp them up by placing them in a bowl of ice water for up to an hour.