Label
All
0
Clear all filters

Varieties

Appears in

By Diane Morgan

Published 2012

  • About
Radish varieties can be grouped by season—spring, summer, winter, fall—or physical properties. I prefer the latter. Westerners are most familiar with table radishes, also referred to as spring or summer radishes. These are the small, jewel-toned, white-fleshed varieties with bushy green tops. In Asian cuisines, large, long radishes with white or white-and-green skin are prepared in myriad ways. Coarse-skinned black orbs with ivory flesh are common in eastern Europe and Russia.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

In this section

Part of

The licensor does not allow printing of this title