Radish

Black radish is different than traditional spring radishes, which are pink or purple, in that their skin is (obviously) black. They're also larger in diameter than traditional ones, ranging from 3 to 4 inches. Their flavor is more pungent, too, and their texture is a bit tougher. When peeled, their flesh is white and drier than that of other radishes. Black radishes have a longer shelf life than most radishes, so they are available year-round, although the crop peaks in winter and early spring Preparation + Cooking Thoroughly wash radishes before eating raw. Many people discard the radish greens, but they are edible and nutritious. Radish leaves have a delicious peppery taste. If radishes were purchased with the leaves attached, remove the tops unless they will be served the same day. Storing radishes for any length of time with the leaves left on will cause loss of nutrients and moisture, so if you plan...

Fresh cut radishes can be kept in plastic bags in the refrigerator, but to prevent them from drying out, either wrap them in moist paper towels or store in cold water. Loosely cover the water to ensure no debris gets into the water, but don't use an airtight container. Radishes do not freeze well, cut or uncut. TRY THIS! Ingredients: 6 cups baby spinach, rinsed and dried 4 ripe tomatoes, sliced 1 English cucumber, chopped 10 radishes, thinly sliced 1/4 cup crumbled feta cheese 1 red bell pepper, seeded and thinly sliced Directions: In a large bowl, toss together the spinach, tomatoes, cucumber, radishes, feta and red pepper. Top with dressing of choice and enjoy! ...