Packaged in plastic - Belle Glade, Fuego, Red Cheriette, Champion and Cherry Belle.
Jumbo varieties - Champion, Red Crunchy, Scarlet Globe Special and (white) Snow Belle.
For sale in bunches - Revoso, Saxafire, Red Baron and Galahad.
A good source of Vitamin C. Ten small radishes equal 8 calories.
For thousands of years, radishes have been seen as an appetite stimulant. The Roman poet Horace said they were a vegetable "to excite the languid stomach." Ben Jonson, a contemporary of Shakespeare, suggested they be eaten before tasting wine.
Today, radish "festivals" are held in countries as diverse as England and Mexico. And they're enjoyed in Russia, China, India, the Middle East and throughout Europe and North America.
Buying and storing
The freshest radishes are those sold in bunches with tops attached. Look for a firm, brightly colored root and healthy leaves.
Packaged radishes have a longer shelf life and are usually less expensive. Avoid those that feel spongy or look wilted.
To store bunched radishes, remove the leaves, wrap in plastic and refrigerate. The bagged variety must be refrigerated, too, and should be eaten within one week.
To revive those that seem less than firm, immerse in ice water for an hour or two before serving.
Radishes are usually served on their own or with other raw vegetables. They go well with yogurt- and sour-cream-based dips or with guacamole, and they add a peppery flavor to mixed greens.
In the Middle East, chefs combine them with chopped oranges to make a refreshing salad. The larger Oriental varieties can be steamed and mashed, braised, combined with ingredients to make "puddings," or pickled, preserved, added to soups or dried.
The English serve the small round table radishes with salt, sweet butter and bread for a simple but appetizing feast.