Radish
Radish bulbs should be a bright red color. There should be minimal cracking. Leaves should be removed and ends should be neatly trimmed. The raw flesh has a crisp texture and a pungent, peppery flavor.

Storage
» Store in the coldest area of the cooler, preferably in a dark area with good humidity.

Handling
» Follow good rotation practices, first shipments received should be used first.
» Shelf life should range from 5 – 7 days
» Handle with care, do not drop product
» Radishes can dry out easily. Maintain good humidity. Re-fresh with a cold water rinse.

Preparation
» Prep fresh daily as needed. Try not to carry over prepped product from the previous day
» Full, clean and sanitize cutting utensils after prep.
» Store prepped product immediately into refrigeration (covered) upon completion of the prep.