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Radish
Radish
There are several varieties of this small, turnip-shaped vegetable, which is actually a swollen root of member of the cabbage family. The two most common varieties are the round and bright red ones, known as breakfast radishes, and the longer, red and white ones, known as breakfast radishes. They have a crisp, juicy texture and a peppery taste that can result from mild to moderately pungent. They are usually eaten raw either with other raw vegetables, but they can be eaten in butter, which subdues the pepperiness. The leaves if very fresh make an excellent addition to any salad. Radishes are not suited to cooking. Look for small bright, firm radishes with fresh looking leaves and avoid any that are wilted or soft.
