Radishes were named by the ancient Greeks for the speed with which they grow; they sprout in as little as 21 days and are some of the first vegetables to appear at markets in the spring. They can be found in a rainbow of colors and a variety of sizes, with a flavor that ranges from mild and sweet to intensely peppery—in drier, warmer months the taste will be more intense, while in cooler months a higher water content gives them a milder flavor. Though usually eaten raw or pickled, they’re also wonderful roasted—especially large, earthy daikon radishes—or sliced and sautéed in a little butter.
HOW TO BUY
Look for firm radishes with bright green tops and brightly colored roots free from cracks and nicks. Squeeze radishes to check for firm centers.
HOW TO STORE
Remove the tops and store radishes in a perforated plastic bag in the crisper drawer. If you wish to keep the leaves, remove any wilted ones. Store the rest in a perforated plastic bag in the crisper drawer.
HOW TO PREPARE
Wash well under cold water and trim the roots.