Radish

The humble radish is anything but humble. It can be consumed raw, fermented, pickled, or even roasted. Available in an array of colors and shapes, radishes add a crunchy punch to salads, tacos, kimchi, and more. The greens are also edible and can be stir-fried or used to make a pungent pesto. Considered a cool-weather crop, radishes thrive in mild climates in spring, fall, and winter. They generally do not appreciate summer heat and will bolt (go to flower). Broadly speaking, radishes are categorized either as Spring (or European) or Winter radishes. Spring radishes are those that are quick to mature, typically in 25–40 days. These include common varieties like French Breakfast, Sora, and Easter Egg (not quite a variety, but a collection of colorful varieties). Winter radishes are typically larger and take much longer to mature. They include varieties like Daikon and Black Spanish.