Radishes have a peppery flavor that can
almost be felt in the nostrils as you bite into one. Their pungency
depends not only on the varieties but also on the soil in which they are
grown. Freshly harvested radishes have the most pronounced flavor and
Varieties - Radishes where loved throughout
antiquity and consequently there are many varieties worldwide. Both the
small red types and the large white radishes are internationally
Red Radish - These small red orbs have many
pretty names, such as Cherry Belle and Scarlet Globe, but are mostly
sold simply as radish. They are available all year round, have a deep
pink skin, sometimes paler or white at the roots and a firm white flesh.
Their peppery flavor is milder in the spring and they are almost always
eaten raw. Finely sliced and sandwiched in bread and butter.
French Breakfast Radish - These are red and
white and slightly more elongated than the red radish. They tend to be
milder than English radishes and are popular in France either eaten on
their own or served with other raw vegetables.
Mooli or Daikon Radish - Sometimes known as
the oriental radish, the mooli is a smooth skinned, long, white radish.
Those bought in the shops have a mild flavor, less peppery than the red
radish - perhaps because they lose their flavor after long storage (moolis
straight from the garden are hot and peppery). They can be eaten raw or
pickled, or added to stir-fries.