Watermelon Radish

Storage: Remove greens from the roots and store in an open plastic bag lined with a damp paper towel. These will last in the crisper drawer for two to three weeks.

Preparation: Make sure to rinse radishes well and scrub away dirt. Cut off tops and slice. The skin does not need to be removed, and they can be eaten raw, pickled, or cooked.

Taste: Bitter, peppery, mild.

Nutritional Benefits: Watermelon radishes are rich in phosphorus, calcium, potassium, and magnesium.

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