Trim off the leafy tops and root ends
Wash the radishes thoroughly under cold running water
Scrub away any dirt with a vegetable brush if needed
Pat dry with a clean towel or paper towel
Peel only if the skin is tough or damaged
Slice, dice, quarter, or leave whole depending on the recipe
Remove any bruised, soft, or discolored spots
Soak briefly in cold water if they need extra crispness before cooking
Use immediately or store prepared radishes in the refrigerator until ready to cook