The Radish is available throughout most of the year but begins it seasonality in May. It is the root of a member of the mustard family, and has a peppery flavour and a crisp, crunchy texture. Among the most popular varieties are the small, cherry-sized common variety which has a red skin and white flesh.
You can also find black radishes, popular in Eastern Europe, which are more strongly flavoured, as well as large white mooli or diakon radishes, which are shaped like carrots. They are popular in Asian cookery and have a very mild flavour.
Radishes are rich is folic acid and potassium and are a good source of vitamin B6, magnesium, riboflavin, and calcium. It has been proved to aid digestion, boosts immunity; regulate blood pressure and supports healthy skin.
Go for firm radishes, with no blemishes. Any greens still attached should look fresh and perky. The bigger the radish, the less crisp its texture.
To increase the crispness of radish, soak them in iced water for a couple of hours. Wash, then chop off the greens, if present, then slice off the root. Leave whole, slice or chop, as required, and always prepare radishes just before using, as they loose their potency when cut.
Radishes are a great addition to any salad to add a fresh peppery flavor, as well as a hint of vibrancy.