There are quite a few varieties of radishes that add a nice zing and crunch to your meals. This flavor of this root vegetable is piquant and sharp. Radishes come in a plethora of different colors, shapes, and sizes.
Black Radishes/Spanish Radishes: These have a truly black exterior that covers a snowy white flesh. Black radishes are sharp when raw, and add a nice bite to salads and raw vegetable plates.
Daikon Radishes: Also known as Chinese white radishes are the most commonly available and widely known large radish variety. They are often pickled or dried, but having a more mild taste, they are used in soups, roasted or braised, and added to salads.
French Breakfast Radishes: French radishes are slightly elongated versions of round radishes. They tend to have a milder flavor than the round versions but, like all radishes, their level of sharp bite varies tremendously.
Watermelon Radishes: So-named for an obvious reason to anyone who has ever cut into their green skin to uncover their brilliant red-pink interior.
Round Radishes: The ones were all familiar with - round, small, red outside, white or pink inside; has a bite to it.