While spring is the peak season for these pretty peppery treats, radishes are already starting to appear on the scene – And there’s nothing better than fresh, local, sharp radishes from your Chico Certified Farmers’ Market.

They’re not just pretty and tasty – Radishes are a good source of Vitamins A and C, potassium, zinc, and dietary fiber. Radishes also contain enzymes such as myrosinase, diastase, esterases, and amylase, which have anti-fungal properties and are known to promote digestive health.

With many varieties, shapes, sizes, and colors to choose from, you can spend the rest of winter (and your whole spring) exploring the rad world of the radish. Keep reading for the dish on radishes!

Radish Varieties

French Breakfast Radish

This radish is mild, a little bit spicy, and pungent. It’s good raw or cooked, and has a long, red body with a white tip. This radish is a great choice to slice and eat with bread and butter!

Easter Egg Radishes

Named for their round roots that are purple, red, or cream, these crisp, mild-tasting vegetables are fun to grow, taking only three to four weeks from sow to harvest! Because of their array of colors and mild flavor, these are great cut up for a crudite plate!

Watermelon Radish

This radish is an heirloom radish with white skin and intense, purpleish-red flesh. The Watermelon radish can reach the size of a baseball and looks a bit like a miniature watermelon. The flavor is slightly peppery. These radishes add color and bite to any salad!

Daikon Radish

The daikon radish is huge, long, and cylindrical. The flavor is a bit less fiery than other radishes. They are mild and tangy with a crisp and juicy texture, and are great braised or pickled! They also come in a purple variety!

Black Spanish Radish

This radish is best (aesthetically) kept raw because of its beautiful coal black skin and bright white flesh!

White Icicle Radish

This radish is also long and pungent like the French Breakfast, but has a crisp pure white skin. These radishes turn slightly sweet when roasted.

Radish Greens

Yes, these are edible too! The greens have a mild, aromatic flavor and can be used raw or cooked. Try them tossed into a salad or roast them right along with your radish roots!

When exploring the world of radishes, don’t stop here! There are many other varieties out there to play with!

Choosing and Storing

When choosing your radishes, look for plump, firm roots. Here’s a tip: to ensure the best radish, pick a bunch that has the greens still attached. Wilted leaves are a telltale sign of mealy radishes below!

When you get your radishes home from the market, chop off the greens. If you leave them attached, they pull moisture from the root and get soggy. Store the radish roots in a produce bag in your veggie drawer for up to a week. If the radishes become soft or spongy, place them in a bowl of ice water for up to an hour to crisp them up! Store the greens like you would any other green, and use them within a couple days.

Fun Facts!

• Radishes have their own holiday in Oaxaca, Mexico. “La Noche de Los Rabanos” is a celebration of the radish held yearly on December 23rd.
• Radishes have been around for thousands of years. Originating in China, they eventually made their way to Greece and Egypt where they were used as a means of payment for workers building the ancient pyramids.
• Daikon radish is the most produced vegetable in Japan.
• The word radish comes from the Greek word for “fast appearing” because many varieties of radish grow quickly and are typically ready for harvest in twenty to thirty days.