The freshest radishes are those sold in bunches with tops attached. Look for a firm, brightly colored root and healthy leaves.

Packaged radishes have a longer shelf life and are usually less expensive. Avoid those that feel spongy or look wilted.

To store bunched radishes, remove the leaves, wrap in plastic and refrigerate. The bagged variety must be refrigerated, too, and should be eaten within one week.

To revive those that seem less than firm, immerse in ice water for an hour or two before serving.