Radish in season in Australia
Radish is in season in Australia from August to June, and at its peak from April and October to November. This is the cooler south; the tropical north has its own calendar.
At its best
A quick-growing cool-weather crop. A radish left in the ground too long turns fibrous, which is why small, young ones are the ones to buy. In the subtropics it is more a late autumn to early spring crop.
At the shop
Firm, bright radishes, with fresh leaves if they are still attached. Soft ones are past it.
Keeping it
Cut the leaves off before storing, since they pull moisture from the roots and the roots soften faster. Keep the radishes moist in an airtight container, or wrapped in a damp cloth, in the fridge. A high-humidity crisper stretches their life from a couple of days to about ten. The leaves can go into salads or pesto.
Three dinners
- Radishes with butter and salt on bread A light dinner with soup.
- Radish and cucumber salad With rice vinegar and sesame.
- Roasted radishes with brown butter They go mild and sweet.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.