What is it?

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.

How to choose:

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.

How to store:

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.

Recipes

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  Recipe

  Roasted Radishes with Chive Butter

  Roasting radishes brings out their sweetness while still retaining crunch.

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  Recipe

  Avocado Stuffed with Chicken, Radishes, Feta, and Cilantro

  The ultimate no-cook summer meal, these stuffed avocados are refreshing and light but also deliciously satisfying. Round out the meal with a salad on the side.

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  Recipe

  Radish, Celery, and Frisée Salad with Lemon-Cumin Vinaigrette

  This light, refreshing salad pairs perfectly with frittatas for breakfast or brunch, and rich stews or braises for dinner.

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  Recipe

  Nana’s Classic Latkes

  My nana’s latkes were just too good to update, but I’ve given them a modern twist by garnishing with watermelon radishes and serving them as a base for a first-course…

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  Recipe

  Grilled Pacific Halibut with Grilled Tomatillo-Poblano Salsa

  Since you’re already firing up the grill, have a little fun and take advantage of that fire by first grilling a pepper, some tomatillos, and a thick slice of onion…

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  Recipe

  Spring Salad with Strawberries

  The season’s best produce is highlighted in this zesty, healthful starter.

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  Moveable Feast

  Black Quinoa Timbales with Vegetables

  If you are looking for a dish that will impress, here it is. The black quinoa is formed into a timbale and adorned with poached vegetables and a parmesan crisp. …

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  Recipe

  Salmon Lox with Onion Jam and Avocado

  A traditional beet cure (also called gravlax) gives the salmon a beautiful jewel-toned gradation of color that adds a real wow factor when serving.

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  Recipe

  Salmon Poke

  This Hawaiian raw fish salad is traditionally made with tuna. Make sure to get a center-cut portion of fish so that the salmon pieces will be evenly sized. You will…

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  Moveable Feast

  Lardo-Wrapped Radishes with Bagna Cauda

  Bagna cauda is a warm sauce made with anchovies, garlic, and olive oil. It’s the perfect accompaniment for the fresh, crunchy radishes and lardo.