The radish is a plant whose edible fuchsia and white root is used in cooking. The texture of the root is crisp and crunchy like a carrot and its flavour is hot and peppery. Radishes can be cooked but are arguably best raw, either added to salads, marinated in vinaigrette, or eaten as a snack with a sprinkling of celery salt.
More radish recipes
When choosing radishes, look for bright green leaves, which indicate freshness and quality.