Radishes range from spicy to mild to earthy. They come in all shapes, sizes, and a wide variety of colors: lipstick red, purple, pink, white, and even black.
Uses for Radishes (they’re not just a garnish!)
Some enjoy radishes simply washed, trimmed, salted, and eaten. Thinly sliced or grated, they add crunch and flavor to salads and slaws, and they’re divine cut into thin rounds and sautéed in a little butter, salt, and pepper until lightly browned. Many Europeans enjoy radish sandwiches, with thinly sliced raw radishes on delicious bread with sweet butter. And, well, OK—they’re also a lovely garnish.
Store: Summer and winter radishes store well in the refrigerator for 1–2 weeks once the tops have been removed. Store greens separately for 2–3 days.