Radish
Raphanus sativus
Sharp, peppery, slightly sweet underneath; daikon is milder and slightly sweet; storage diminishes pepperiness.
About Radish
Radishes are the small, crisp, peppery root vegetables that anchor French butter-and-radish appetizer culture and East Asian pickled-radish traditions (Japanese takuan, Korean kkakdugi, Vietnamese đồ chua). The peppery bite comes from glucosinolates — the same compound family in arugula and watercress. American supermarket radishes are typically Cherry Belle or French Breakfast (red-and-white elongated) cultivars; East Asian groceries stock daikon (long white winter radish) and Korean radish (mu) with milder, sweeter flavors and dramatically different culinary uses. French radish tradition pairs raw radish with cold butter and flaky salt — a deceptively elegant pairing of three simple ingredients.
Variety profile
Common uses
- French radish-butter-salt appetizer
- Salad addition
- Pickled radish
- Banh mi vegetable
- Daikon in Japanese soups
Editorial notes
The radish greens are edible and excellent in soups — don't discard them. Most supermarket bunches still have greens attached; trim and use within a day.