The radish is a root vegetable that was first domesticated in Europe. Varieties come in red, pink, white, gray-black, and yellow. The taproot is the most commonly eaten portion and is usually eaten raw, often as a tasty salad addition. Although, the entire plant is edible, including the tops, which can be used as a leaf vegetable. (Read more about radishes on Wikipedia.)
The Daikon Radish is a large white radish variety originating from continental Asia. Common in both China and Japan, the carrot-shaped Daikon grows well in various parts of the U.S. and is commonly found in many of Boston Organics’ boxes. The word Daikon actually comes from two Japanese words: dai (meaning large) and kon (meaning root). It is an extremely versatile vegetable, eaten raw, pickled or cooked. Low in calories and high in nutritional content, the Daikon Radish is an integral part of many types of cuisine.
The Black Radish has a rough black skin with hot-flavored white flesh. It is usually bulbous in shape and larger in diameter than the average red radish. The Black Radish was a common garden variety found growing throughout England and France in the early 19th Century. While it can be eaten raw, it gets a sweeter taste when cooked and can be prepared much the same as turnips or rutabagas.
Watermelon Radish are green on the outside and pink on the inside. The Watermelon radish's flesh is white closest to the exterior becoming bright circular striations of pink and magenta. Hence the watermelon reference. Its flesh is tender crisp, succulent and firm. Its flavor is mild, only slightly peppery with almond-sweet notes. Depending on when harvested, Watermelon radishes can range in size from golf ball to soft ball.
The Easter Egg Radish. Hues of pink, red, purple, violet and white, the flesh of the appropriately named Easter egg radish is pure white. The flavor is mild yet snappy and the blend of colors makes a lovely salad presentation. This variety is a spring radish harvested early in the growing season. A quick crop, eager Easter egg radishes mature in 28 days after planting.