There’s a wide world of radishes. “In the United States, popular radish varieties include Easter egg — which can be white, pink, purple or crimson — French breakfast, daikon, mammoth white and Spanish black,” my colleague G. Daniela Galarza wrote in a primer on the vegetable. “But there are many more, including: watermelon radishes have a green exterior and pink starburst interior; purple daikon, sometimes called purple ninja, are a deep violet; white icicle are cream-colored and oblong; chonggak are pear-shaped; and lime radishes have a green tint.”
Beyond how they look, there’s also variety in how radishes can be cooked (or not) and enjoyed. When raw, radishes can have a crisp pepperiness, or you can cook them to bring out their tender, sweet side. Here are recipes from our archives that give you a glimpse of what radishes can do.
Above. This simplesalad is a delightful combination of flavors: there’s sweet acidity from the oranges, pepperiness from the radishes and briny saltiness from the olives. It would make a great accompaniment to grilled seafood. Get the recipe.
Butter-Braised Radishes and Radish Greens With Farro
Braising is a great way to mellow the peppery bite of radishes. This dish combines them with their own green tops and farro before a drizzle of balsamic vinegar is added along with a sprinkle of feta cheese and parsley. Get the recipe.
Radishes and butter are a classic French pairing. For a more modern take, this version from “Nothing Fancy” by Alison Roman pairs roasted radishes — green tops and all — with a green goddess butter that’s chock-full of herbs. Get the recipe.
“The [lettuce] boats are smeared generously with a creamy yogurt-based lemon-and-feta-laced dressing, then showered simply and brightly with chopped radishes, scallion and lemon zest,” Nourish columnist Ellie Krieger wrote. Get the recipe.