A relative to the mustard family, radishes are at their peak during the spring season.
Radishes come in many varieties, and vary in size and color, from white and red to black and purple. When buying radishes always look for bunches with leaves still attached. This will guarantee the roots freshness. Don’t dispose of the greens, chop them off and wash them well. These greens have a mild aromatic flavor, and can go raw into salads or cooked into soups. Soak the radishes in ice water to increase crispness. Small radishes can be served whole, raw, or cooked; and black radishes, are usually cut up or grated. Shaved radishes are a great addition to green salads. I also love them sautéed with extra-virgin olive oil, garlic, chicken stock, salt and pepper.