Sure, they’re great shaved into salads or tucked into tea sandwiches, but you don’t need to treat them so preciously. Try roasting them, greens and all, in pancetta fat for pasta, or pickle some to make spring’s most stirring cocktail garnish.
Watermelon radishes have a green exterior and a fuchsia interior. Other varieties are fully red, pink, purple, or even black. Although different colors correspond to slightly different shapes and sizes, they all share a crisp texture and a spicy flavor and can be used interchangeably.
Radishes that feel soft or look wrinkly will probably be spongy inside. Choose bulbs that are smooth, with perky leaves. Store radishes in a plastic bag in the refrigerator for up to 1 week with the leaves removed. (Otherwise they will draw moisture from the roots.)
Recipes by Julia Levy