The radish is a kind of root vegetable known for its fresh, peppery flavor and crisp, crunchy texture. The most common radish is the red globe which has a mildly peppery flavor, but there are many other varieties. Icicle radishes are long and white with a bit more peppery flavor, while watermelon radishes are known for their spring green exterior and striking fuchsia interior, as well as their sweet, mildly peppery flavor. The white-tipped red variety is known as the French breakfast radish, so named because it's especially mild.
Radishes taste best in cool weather, before summer's heat sets in, which makes them bitter. If you can, buy small radishes in bunches with the greens still attached; these are fresher than those in plastic bags, which may have been sitting around for a while. The tops should look bright green and fresh, and the radishes themselves should be firm and as unblemished as possible.
When you get a bunch home, cut off the greens and refrigerate the radishes wrapped loosely in plastic.
Bigger specimens like watermelon radishes can be good keepers; farmers often cellar them for best flavor.