radish

A mild to peppery root available in colors from white to red to purple to black. Radishes range in size from 1/2 inch globes to the carrot-like 1.5 foot Daikon. The most common variety in the US is the Red Globe. The radish is a root of a plant in the mustard family that was first cultivated in China, then in Egypt and Greece, where the vegetable was so highly regarded that gold replicas were made of it. In Greek and Roman times, the radish was very different; it was grown for winter storage, often weighed 50 to 100 lbs. each, and was eaten cooked or raw and seasoned with honey and vinegar.

plural: radishes

Ingredient

Season: available year-round

How to select: Available either trimmed or with greens and roots attached. Should be firm, with crisp green leaves.

How to store: Discard leaves and refrigerate in a plastic bag up to 5 days.

How to prepare: Wash and trim root ends. Soak in ice water to increase crispness. Small radishes can be served whole, raw, or cooked; black radishes and daikons, are usually cut up or grated.

Matches well with: chives, lemon, oranges, parsley, salt, vinegar

Substitutions: jicama