Radish, that common and beloved part of your salad, is a root crop, and it is pungent or sweet in taste with a lot of juice. Radishes can be white, red, purple or black, and in terms of shape, it can be long and cylindrical or round. They are eaten raw, cooked or pickled. The oil obtained from the seeds of radish is also used in a number of products and beneficial health applications.
Radish
The Icicle radish has thin white skin and offers a mild radish flavor and crisp texture. This long rooted radish is typically about four to six inches in length and capped with edible greens. The pure white flesh of the Icicle radish is less piquant than the common red radish. Roasting the Icicle radish will bring out its subtle sweetness.
Black radish are encased in a black or dull brown skin. Black radish is significantly larger than traditional spring radishes, growing on average three to four inches in diameter or length. Depending upon variety the Black radish can be round or cylindrical and elongated. Its flesh is crisp, white and slightly bitter and offers a hot radishy bite.
Deep-globe shaped to round, with bright red skin and white flesh that stays firm and crisp in late spring. Best if used in the ¾ to one inch size range. A very early variety making it useful as a main crop as well as for mid-summer plantings.
The French Breakfast radish is known for its vibrant coloring which graduates from a vivid fuchsia-red to bright white at the tip. Topped with edible, leafy greens, French Breakfast radishes are very crisp and offer a mildly spicy flavor. Grilling or oven roasting will bring out the subtly sweet and nutty flavor of the French Breakfast radish.
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