Radishes come in a wide range of shapes, sizes, colors, and flavors. They can be the size of a hazelnut or a carrot, and range in color from bold reds, pinks, and purples to starker white and black. Although radishes are grouped as a ‘root’ vegetable, they are members of the mustard family – hence their distinctive peppery flavor.
Currently we grow the Easter Egg Radish Mix. The delightfully colorful bunches (reds, pinks, purple and white) of golf ball sized roots can be found in the share during the first spring weeks of distribution.
Selection and Storage: Choose bunches with green, fresh looking tops. Not only do the tops indicate that the roots are fresh, but they are delicious in their own right. Cut leaves off of the root and store separately. Place radishes in a perforated plastic bag in the crisper. Rinse radish leaves and place in a plastic bag in the crisper. Leaves should be used within a day or so because they don’t stay fresh very long.
Culinary Uses: Most spring radishes are washed, sliced and relegated to the salad bowl. Delicious though they are in this guise, they can be used in far more interesting ways. Fresh, steamed, roasted, braised or pickled, radishes are a wonderful addition to your spring time diet.
Information from: The Produce Bible by Leanne Kitchen