By: Produce by Mary Beth and David Shaddix
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.