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 Radishes are root vegetables with a peppery bite. They are round or oblong, and can be white, red, purple, black or even green with a pink center. It has been recorded that this little veggie has been serving up heat since pre-historic times. The addition of grated or sliced radish works well in many cold salads as well as in hors d’oeuvres. Another variety growing in popularity is the Oriental radish, also known as the daikon, which is grated and served with sushi. Although radishes are usually eaten raw in the United States, try sautéing, braising or steaming them for an attractive and delicious side dish. It's best to buy radishes with the green tops still attached to ensure freshness. As soon as you get them home, remove the tops (you can chop them up and toss them in salads) and store the radishes in the refrigerator for up to two weeks. Recipes to try:
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