Get to Know Radishes: Our Guide to 10 Delicious Varieties
Not all radishes are red and round. Here are some new types to try.
It's time to think beyond red and round and go beyond the salad bowl when it comes to the mighty Raphanus sativus, otherwise known as the radish. This under-the-radar root vegetable grows in a range of colors, sizes, and flavors, and though it's delightful raw, it can also be excellent when cooked. Here, starting clockwise from the top left, are 10 different radish varieties to get to know, plus a few surprising ways to enjoy them.
Round Black Radish
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.
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 with a milder flavor, making it a natural for tea sandwiches with fresh ricotta and lemon zest or chives.
Its tapered shape and crimson skin have earned this heirloom the nickname "long scarlet." Its spiciness works particularly well in tacos and paired with sweet ingredients like in this mango and radish salad.
Like its namesake, this heirloom radish is large, sweet, and gorgeous beneath its plain pale green skin. Also like its namesake, this radish can be found widely, including in grocery stores. It makes a lovely garnish, quick pickle, or addition to a cheese plate (try it with feta or chèvre) alongside fresh fruit.
A native of Eastern Europe (zlata means "gold" in Czech), this pale radish is juicy and medium-spicy. Delicious raw, it is even better when braised (less bite, more sweetness).
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.