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One of the earliest spring crops is radishes. They take 3-4 weeks from seed to table, so this is a great time to find bunches of crisp fresh radishes.

But what to do with them?

My Italian grandfather always insisted on fresh radishes and scallions, and sometimes fennel, as part of what today we'd call a charcuterie platter.  He would dip them in salt and eat them whole.

A few years ago, I discovered that these spicy little orbs were not just a great addition to a salad or appetizer plate, but could be transformed into golden goodness when roasted.  Their peppery taste mellows, and they absorb the flavors of whatever you cook them with.  I've included a video of my recipe for Garlic Butter Roasted Radishes - pure deliciousness!

Enjoy,

Susan

1. Red Globe Radishes
These are the most common type of radishes found in grocery stores. They are small, round, and bright red with white flesh. Red globe radishes have a crisp texture and a mildly spicy flavor, making them perfect for salads and garnishes.

2. French Breakfast Radishes
French breakfast radishes are elongated and have a red top that fades to white at the root. They have a mild, slightly sweet flavor and are typically enjoyed raw with a bit of butter and salt, making them a popular breakfast item in France.

3. Watermelon Radishes
Also known as Rose Heart or Red Meat radishes, watermelon radishes are larger and round with a pale green skin and a vibrant pink interior. They have a slightly sweet and peppery flavor and are often used in salads and pickling for their striking appearance.

4. Black Radishes
Black radishes are larger and have a rough, black skin with a white interior. They have a stronger, more pungent flavor compared to other radishes. Black radishes are often used in soups, stews, and roasted dishes, as their bold flavor mellows when cooked.

5. Daikon Radishes
Daikon radishes are large, white, and carrot-shaped. They have a mild, slightly sweet flavor and are commonly used in Asian cuisine, particularly in pickles, soups, and stir-fries. Daikon radishes are also a key ingredient in making kimchi.

6. Easter Egg Radishes
Easter egg radishes come in a variety of colors, including pink, purple, red, and white. They are small, round, and have a crisp texture with a mild flavor. Their colorful appearance makes them a great addition to salads and vegetable platters.

7. White Icicle Radishes
These radishes are long and slender, resembling icicles. They have a white skin and flesh with a mildly spicy flavor. White icicle radishes are often used in salads and as a crunchy garnish for various dishes.

8. Spanish Black Radishes
Similar to black radishes but with a rougher skin, Spanish black radishes are large with a white interior. They have a strong, peppery flavor and are often used in cooked dishes, where their intensity is mellowed. They are also known for their health benefits.

9. Korean Radishes (Mu)
Korean radishes, or Mu, are short, stout, and white with a green top. They have a crisp texture and a mildly sweet and peppery flavor. Mu is a staple in Korean cuisine, commonly used in soups, stews, and kimchi.

10. Green Meat Radishes
Green meat radishes have a green skin and a white to light green interior. They are cylindrical in shape and have a mild, slightly sweet flavor. These radishes are often used in salads, sandwiches, and as a colorful garnish.

11. Cherry Belle Radishes
Cherry Belle radishes are small, round, and bright red with a crunchy texture. They have a mild, sweet flavor and are perfect for salads, sandwiches, and as a snack.

12. White Beauty Radishes
White Beauty radishes are small and round with a pure white skin and flesh. They have a mild, slightly sweet flavor and are excellent for fresh eating in salads and slaws.

13. Sichuan Red Radishes
Sichuan Red radishes are medium-sized with a red skin and white flesh. They have a slightly spicy and peppery flavor, often used in Asian dishes and pickling.

14. Saxa Radishes
Saxa radishes are small, round, and bright red with a mild flavor. They are known for their quick growth and are often used in salads and garnishes.

15. Purple Plum Radishes
Purple Plum radishes are small and round with a deep purple skin and white flesh. They have a crisp texture and a mildly spicy flavor, making them a colorful addition to salads and vegetable platters.

Save 20% on Cestari's Fruit and Vegetable Scrubber, which works for radishes, as well as carrots, potatoes, apples, and more! Save 20% with code REDRADISH through May 28 at the Cestari store on Amazon

John from Austin shares, "I love adding thinly sliced radishes to my tacos for an extra crunch and a pop of color. They add a fresh, peppery bite that complements the other flavors perfectly!"

Maria from San Francisco suggests, "Try pickling radishes with a simple vinegar and sugar brine. They make a great addition to sandwiches and salads, adding a tangy and slightly sweet flavor."

Liam from Chicago comments, "For a quick and healthy snack, dip radish slices in hummus. The crisp texture of the radishes pairs wonderfully with the creamy dip."

Sophie from Miami notes, "Roasting radishes with a bit of olive oil, salt, and pepper mellows their sharpness and brings out their natural sweetness. They make a great side dish!"

Alex from Seattle mentions, "Grate radishes and mix them into coleslaw for a zesty twist. They add a nice bite and a beautiful splash of color to the classic dish."

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