Radishes are available in many varieties and colors, but perhaps the most iconic radish is the Cherry Belle, with a snappy fuchsia hide and crisp white interior. With their short cultivation time, they're a quickly gratifying addition to a summer garden. Once dug up and washed, their bright colors make for a dramatic, peppery addition to a salad.
The upsides of munching on a radish include a healthy dose of folic acid, potassium, and ascorbic acid, plus plenty of vitamin B6. They're also low in calories—one cup of sliced radishes yields a mere 20. The leaves are edible, and the root is usually eaten raw. When buying radishes, look for uniformly shaped and colored specimens with firm bulbs. Use within one week.
- Scallion, Radish, and Cucumber Salad with Cashews and Vermicelli
- Radish Tortilla
- Recipe for Tomato, Cucumber, and Radish Salad with Yogurt and Tahini Dressing
- White Radish Rose Decoration
- Watermelon radish salad
- Jicama, orange, and radish salad
How do you use radishes?
All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.