Similar Content to: Japanese Radish

A root vegetable related to the turnip and horseradish family, with a crisp texture and a peppery hot flavor. The hotness of the radish varies from mild to very strong, depending on the age and type. The different types come in a variety of sizes, shapes, and colors. There are two main categories of radishes, either the spring or winter radish, based on the time when they are harvested. The Easter Egg radish is a spring radish harvested early in the growing season resulting in a smaller radish. The winter radishes grow slowly, are harvested later in their growth and result in a more elongated-shaped or larger round vegetable. The Easter Egg radish varies in colors ranging from light shades of pink to dark crimson reds and provide a milder flavor. They are typically served as hors d'oeuvres, as complements to salad or sandwiches. When selecting, choose radishes that are firm, crisp, and without blemishes. Store without the leafy tops and place in the refrigerator to keep fresh for four to seven days if they are the spring varieties, or two to four weeks if they are winter radishes. The larger varieties of radishes are similar to turnips for storing and can be kept longer if stored in a fruit storage area.