Radishes grow all over the world and come in many shapes and sizes. The classically red round radishes with leafy green tops to the gnarled brown root of horseradish, from the increasingly available watermelon radish (green on the outside, bright pink inside) to black Spanish radishes. And don't forget about the fairly common large and mellow-flavored, cream-colored daikon radishes. They're great raw in salads, but also can be cooked and roasted.
Radishes are hardy root vegetables grown for their crisp, colorful and peppery roots. They can be planted multiple times in a season—and be ready to harvest as soon as three weeks!.
PURPLE Daikon Radishes , Does not need to be peeled. The hottest flavor occurs about 1-2 minutes after grating and then begins to mellow. Use p...
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