Radish

Radishes are the perfect source of crunchiness in salads and sandwiches. They come in a gorgeous assortment of colors, and they make my heart jump with joy when I see them in a salad. Radishes are sorted into summer and winter varieties depending on their life cycle: The smaller cherry, oblong, and elongated varieties like Easter Egg radishes are summer radishes, while the larger round and oblong varieties like daikon belong to the winter group. The black radish is one of the spiciest varieties and can be eaten raw or roasted at 425°F [220°C] for a milder flavor. The mildest tasting radishes are the smaller cherry-shaped varieties such as French Breakfast. These are wonderful when dipped in butter and salt but also fantastic paired with dips like Peanut Muhammara or Pumpkin Seed Chutney.