Radishes

Crisp radishes plunged into dip are delicious. Their sweet and peppery flavor shines when they're roasted, pickled, braised, salted and shredded.

Radishes have long been prized for their anti-inflammatory properties and volatile oils that help clear stuffy noses, soothe sore throats and even ease flu symptoms. We eat radishes mostly in Spring and Autumn.

They're about 100 radishes varieties, ranging in size from tiny to tremendous.
- Cherry Belles are the spicy orbs we're most likely to find at the grocery store. It's delicious just as side salad or in soups.
- Plum Purples are sweet and look like their namesake fruit. Try them roasted or braised in butter as an accompaniment to chicken or red meat, like lamb or beef.
- Bur-pee Whites are smooth and mild, but pack of chomp. Substitute crisp cubes for high carbohydrate croutons in a salad.
- White Icicles are distinctively sharp in both flavor and frost-like appearance. Layer thin slices in a sandwich for crunch or eat salted as salad with main course dishes.
- French Breakfasts are commonly served as bistros with smear of butter and a sprinkle of sea salt to temper their assertive flavor.
- Watermelons are pale green outside, with bright magenta centre. Just slice it and sprinkle some iodized salt and it pairs well with beef dishes or with white cheese and bread.
- Easter Eggs vary in colour and flavor. They pop beautifully on vegetable platter.