Radishes are root vegetables that were first cultivated thousands of years ago in China. They belong to the crucifer family, which includes cabbage and broccoli. Radishes range from the common small red spheres to one- to two-pound Japanese daikon roots. All radishes have distinctive flavors ranging from peppery to pungent.

• Common red radishes and the more rare white icicle radishes are eaten raw in salads and as appetizers.
• Red and icicle radishes may be steamed or sautéed.
• Daikon radishes are eaten raw and added to stir-fries.

Red globe is the most common American variety. Averaging about one inch in diameter, it has a bright red skin, snowy white interior, crispy texture and sharp flavor.

• Slender, white icicle radishes have a milder flavor than the red globe.
• Daikon radishes, native to Japan, are large (up to 18 inches in length) and carrot shaped with light tan skin and white flesh. They are hotter than the red globe radish.

Red globe radishes are available year-round in supermarkets. Less common varieties can be found at specialty produce markets.

Choose radishes that are free of blemishes and firm to the touch. Radishes with tops attached generally have a better color, are less likely to be woody and keep longer.

1 pound red globe radishes = 1-2/3 cups slices.

If radishes are purchased with tops attached, remove and discard the tops. Store red, icicle and daikon radishes in a plastic bag in the refrigerator for up to two weeks.

Wash radishes under cold running water. Trim roots and stem ends. Daikon radishes may be peeled with a vegetable peeler or paring knife to reduce their pungency. Cut them into small pieces or grate them. Red radishes may be served raw, whole or sliced. Icicle radishes should be sliced. Cooking diminishes the pungent taste of radishes. All varieties can be steamed, stir-fried or sautéed.