It’s time to think outside the salad bowl—and beyond red and round—when it comes to the mighty Raphanus sativus. This under-the-radar root vegetable grows in a range of colors, sizes, and flavors and, while delightful raw, can also be excellent when cooked. Here are 10 varieties to get to know, and a few surprising ways to enjoy them.
1. White Icicle
2. Round Black
Also known as the black Spanish round, this large, dramatic winter radish has flesh that is crisp, white, and usually quite peppery. A hardy dipper, the round black can also be creamed like its close relative, the turnip.
3. Pink Beauty
If you’re not a fan of the bite that is the calling card of many a radish, try this sweet variety. It’s as versatile as its more familiar red cousin but milder, making it a natural for tea sandwiches with fresh ricotta and lemon zest or chives.
4. Cincinnati Market
5. Cherry Belle
6. Purple Plum
Mild, sweet, and regally hued, the petite purple plum is a prince among radishes. It stays fresh longer than many varieties, and the stark contrast between its vibrant skin and white flesh makes it a standout any way you slice it.
7. Snow Belle
A native of Eastern Europe (zlata means “gold” in Czech), this spring and summer radish is juicy and medium-spicy. Delicious raw, it is even better when braised (less bite, more sweetness).
Like its namesake, this heirloom radish is large, sweet, and gorgeous beneath its plain skin. It makes a lovely garnish, quick pickle, or addition to a cheese plate (try it with feta or chèvre) alongside fresh fruit.
10. French Breakfast
Watch Martha break down how to grow different types of radishes: