Radishes are edible root vegetables of the biological family Brassicaceae. They come in different types and colors, from white to purple and even red. There are several types of radishes, over one hundred (100), and (31) are discussed in this article.
These vegetables are grown and eaten in different places throughout the world today. They may be cooked or eaten raw in vegetables. When raw, their flavor is pungent but cooking mildens radishes, bringing out their sweetness.
According to Healthline, radishes are a good source of Vitamin C. They also contain little amounts of potassium, riboflavin, niacin, Vitamin B-6, Vitamin K, calcium, and magnesium.
They have a spicy, crisp, and zesty taste when eaten raw. Different types of radishes range in spiciness, from very spicy to very mild. Although they are safe to consume, eating radishes in large quantities may cause flatulence, cramps, and irritation to the digestive tract.
There are generally four (4) classifications of radishes based on the seasons in which they are grown: spring, summer, winter or autumn. In this article, we will discuss ten (10) popular types of radishes extensively.
Where available, you will learn other common names for them, their physical attributes, the time of the year in which they are most available, and their taste, nutrients, and uses in cooking. Some other types of radishes are mentioned too.
|Popular Types of Radishes|
|21 other types of Radishes|
|Video of the 10 Best Types of Radishes|
|6 Common questions about Radishes|
Ten Popular Types of Radishes with Pictures
1. Black Spanish Radishes
Also called Erfurter radish, black Spanish round radish, or simply black radish, this type of radish occurs in both round and elongated forms and is sometimes simply called the black radish. It also has a French name, Gros Noir d’Hiver.
Black Spanish radishes are winter radishes and annual plants (they complete their life cycle within one growing year or season and then die). They are generally bigger than spring radishes.
The skin of a black Spanish radish is rough, tough, and black or dull brown in color. The flesh inside is white with a hot and sharp flavor. This type of radish is round, irregularly pear-shaped, cylindrical, or elongated.
They may grow around 7 to 10 cm (2.8 to 4 in) in diameter. Also, they can grow up to 51 cm (20 in) in length! Like other types of radishes, this type has chemical compounds in it for the purpose of defense against pests.
Some of these phytochemicals are produced in high concentrations, resulting in the sharp flavor of the plant. Black Spanish radishes may be eaten raw in salads, adding their hot and spicy raw flavor.
They may also be cooked in soups or stews. Adding salt to the raw root can help reduce its strong taste. The black skin of this root vegetable can be eaten too as long as it seems fresh and does not look or smell moldy.
2. Cherry Belle Radishes
As their name implies, cherry belle radishes are bright cherry red in color. These round vegetables do not grow very long, reaching around 1.3 to 2.5 cm (0.5 to 1 in) in diameter and 6.4 to 7.6 cm (2.5 to 3 in) in length.
Inside, their flesh is crisp, firm, and white in color. It is usually planted in the summer. This is because this radish type is tolerant of poor soils and is able to grow in dry, hot weather. Cherry belle radishes mature fast; they are early-season radishes.
They are annual crops that can also be grown in the spring and fall. They have a wonderful, crisp radish flavor. These tasty, round, brilliant red radishes are best used immature in salads and condiments.
Daikons are a type of white radish known by several other names, including daikon radish, white daikon radish, white radish, Japanese radish, Chinese radish, and luobo. They look like large white carrots and belong to a variety of winter radishes.
The daikon is originally native to East Asia but is popularly harvested and consumed in other parts of the continent. It is largely eaten in Japan and China, being the most commonly eaten vegetable in Japan.
Daikons may be eaten raw, cooked, or pickled. When eaten raw, they have a mild, lemonlike, crisp, and juicy flavor similar to a mild red radish. When cooked, they taste like cooked turnips with their rich and sweet flavor.
Compared to other types of radishes, daikons have a milder flavor and are less peppery. In some locations, these root vegetables are not harvested for food. They are simply planted for their ability to break up compacted soils and recover nutrients.
The vegetable is mostly made up of water and so it is very low in food energy (that is, calories). It may be served raw with butter, pickled, roasted, or added to risotto, salads, sandwiches, tacos, and soup.
4. French Breakfast Radishes
The French breakfast radish may also be called breakfast radish or, in French, flambeau, flambo, les radis petit déjeuner, and radis demi-long rose a bout blanc. Unlike its name may suggest, it has not always been used in France as a breakfast item.
This root vegetable is similar in appearance to the cherry belle radish. However, instead of the cherry belle radish’s round shape, this type of radish has an elongated body and edible leafy greens on top of it.
French breakfast radishes are usually small or medium-sized with an average range of 5 to 10 cm (2 to 4 in). Their elongated bodies are oblong or cylindrical in appearance and they have a single taproot.
Their skins are smooth and thin but also firm and stiff. This skin is colored in two hues thin, taut, and smooth, fuchsia red with white tips. Inside the radish, the flesh is white, thick, sappy, tasty, and crisp with a crunchy, snap-like consistency.
When eaten raw, these radishes have a mild, crude, raw, and peppery flavor. When cooked, they become subtly sweet, nutty, and mellow in taste. Also, the leafy greens on top of the radish are edible and have a crisp texture with a slightly peppery flavor.
French breakfast radishes are available throughout the year. They are tender and grow fast, typically maturing in 20 to 30 days. Although they can be planted in every season, the mildest and sweetest radishes are produced in the spring and in autumn.
Whether cooked or consumed fresh, these radishes are mild, sweet, and peppery in taste. flavors in fresh and cooked savory preparations. Some of the nutrients available in them include fiber, vitamin C, calcium, magnesium, and folate.
Like other radishes, French breakfast radishes may be eaten raw, in a salad, platter, or sauce, or cooked. For use in a salad, they are chopped and added in. For use as toppings over tacos, they are diced and added fresh.
They may also be halved and used to add to the flavor of tea sandwiches. In France, they are dipped in butter and eaten as a snack. They could also be sprinkled with salt or placed on top of salted buttered toast, known as radis beurre et pain grille (buttered radishes and toasted bread).
Listed above are ways to prepare French breakfast radishes without cooking them. They can be also cooked to enhance their sweet flavor. They may be used as ingredients in stir-fries, omelets, meat dishes, casseroles, and soups.
Roasted, they can be eaten on their own as a side dish. They can also be cut into thin slices and added into casseroles, or pickled and used as a sourish condiment. Cheeses (such as blue, goat, and feta cheeses), lemon juice, fresh juice, and meat go well with this radish.
Besides the root vegetable, the greens of the radishes are edible as well. They can be used to make salads, sauteed for consumption as a cooked green, stirred into soups, or added to egg-based dishes, rice dishes, and other vegetables.
5. Golden Helios Radishes
Named after the Greek god of the sun, Helios, the golden Helios radish is beautiful and small, about 2 to 5 cm (0.8 to 2 in) in diameter. Radishes of this type may be any shape from round to oblong and have a single taproot extending from the non-stem end.
Golden Helios radishes are bright yellow, ivory, golden, or tan in color and may be shaped like an olive. They have near-thin, firm, and rough skins. The flesh inside them is white and solid but moist, crunchy, and crisp.
They are available from early spring to summer. They are fast-growing spring radishes that mature in the space of 30 to 35 days and are sown in warmer climates. This is because they have a high tolerance to heat.
They are usually harvested when they are smaller, with an earthy aroma and a mild, sweet, and peppery flavor. When golden Helios radishes grow to larger sizes, they become spicier, bitter, and more pungent.
As in French breakfast radishes, this radish variety produces green leaves that are edible like the root. These leaves are quite rough and coarse, flexible but coarse, with their midribs streaked in purple.
Golden Helios radishes are a rare type of radishes, mostly grown in home gardens or by select growers. They are not usually cultivated for commercial purposes but grown to be used, whether raw or cooked but mostly raw, in preparing food.
This type of radish comes with several health benefits due to the nutrients within them, including strengthening the immune system, regulation of the digestive tract, balancing the body’s fluid levels, and protection of bones and teeth.
Some of the nutrients found in the golden Helios radish are vitamin C, fiber, potassium, calcium, magnesium, vitamin A, iron, folate, iron, manganese, zinc, and vitamin B6. Some of these vitamins and minerals are also present in the greens.
Whether eaten raw or after cooking, the leaves are peppery, with a grassy, green and earthy flavor. The root vegetable itself has a mild, sweet, and subtly peppery flavor. Below are some ways in which you can prepare your radish.
It can be washed and eaten raw, like a fruit. It may be taken as an appetizer, with dips and soft cheeses. It can be sliced and used to make green salads, slaws, and sandwiches. Still sliced and raw, it may be used as a topping for tacos.
Golden Helios radishes could also be shredded into a softened cream cheese spread flavored with butter, chives, and salt. This spread can then be served as a dip or used as a topping for some crackers or toast.
You can also cook your radishes, giving them a sweeter and milder flavor. They are usually cooked by roasting or blanching to make them softer in texture. Both the root and the leaves are edible and can be cooked.
These radishes can be cooked with lots of other root veggies, like beets, carrots, and parsnips. This veggie mix can serve as a savory side dish to different kinds of roasted meats like beef, pork, and white poultry meat (chicken, turkey).
Furthermore, the roots can be cooked by baking them in casseroles or blending them into purees. The leaves may be used in any dish or instance that requires radish leaves. They can be blended into pesto or hummus to add flavor.
They may be used raw in salads. Besides using them raw, you can sauté them lightly and add them to your soup, or you can serve them as a side dish. Golden Helios radishes pair well with some herbs like thyme, cilantro, parsley, chives and tarragon, and parmesan, gorgonzola, and goat cheeses.
6. Green Meat Radishes
The green meat radish is known by a host of other names such as green luobo, Misato green, Qing Luo Bo, and Chinese green radish. It is mild and crisp and has been grown in Asia for a very long time.
It is yet another variety or type of radish which mostly has a cylindrical shape. It has two colors: a unique dark green hue on the root vegetable and a lighter colored tip in any shade of color from ivory to white.
These radishes come in a wide range of sizes, with an average length of 12 to 22 cm (4.7 to 8.7 in) and an average diameter of 7 to 8 cm (2.8 to 3.15 in). Not minding the size, most green meat radishes have a uniform and straight, cylindrical shape that tapers slightly towards the non-stem end.
The surface of the swollen and extended root is firm, thick, fairly smooth, and coarse in texture. The flesh of this variety is striped in brilliant green color with a darker green ring around the edge. It is crisp, dense, and succulent.
As for what they taste like, green meat radishes are generally sweet, mild, and subtly spicy. Some factors such as the conditions in which they were grown have the ability to affect their flavor, causing them to develop a strong and sharp spice that could get more profound and concentrated in the nose.
The seasons in which they are available are spring and autumn. This is because they have a high tolerance for cold weather. They are entirely edible, including the leaves, like other radishes.
Throughout Asia, people use green meat radishes both to cook and for medicinal purposes and practices. They are primarily cultivated by specialty growers for their unique coloring, ability to tolerate cold weather, and long shelf life.
Because of the nutrients in them, these radishes are healthy and provide various benefits to the human body. Some of these benefits are reduction of inflammation, boosting of collagen production in the skin, balancing of fluid levels in the body, and development of red blood cells.
They are used in traditional Chinese medicine to help with digestion and digestive problems, promote respiratory health, reduce symptoms of cough and lethargy, and promote general health and well-being.
Some of the nutrients contained in green meat radishes are vitamin C, potassium, folate, magnesium, calcium, copper, vitamin K, and phosphorus. Below are some ways in which these vegetables may be prepared for consumption.
Because of the likeness in texture and flavor between these radishes and daikons, green meat radishes may be used in place of daikons in recipes that require its use. For raw applications, the roots of the radish may serve several purposes.
They may be used as appetizers, spread over buttered toast, chopped and added to salads, grated as an ingredient for coleslaw, or sliced thinly and used in bao buns, sandwiches, and tacos.
Also raw, the radishes could be grated and used as a flavoring or seasoning in sushi or sashimi, included in the making of soups and stews, combined in stir-fries and sautéed foods, or roasted and served as a side dish.
The equally edible leaves of green meat radishes can be eaten after being sautéed, steamed, or blanched. The whole plant goes well with ginger, onions, garlic, mushrooms, pepper, carrots, cucumbers, pork, white meat, beef, citrus, miso, and soy sauce.
7. Purple Daikons
Purple daikons, purple radishes, or purple daikon radishes are predominantly medium to large root vegetables with two different colors. They are cylindrical and oblong with curved and blunt tips.
These radishes are typically 15 to 25 cm (6 to 9.8 in) in length but there are dwarf varieties that are smaller in size. They taper, ending in a single taproot. Their relatively smooth skin is firm and coarse, with the root light purple to violet and the tip white.
The fleshy surface beneath the outer skin is dense, crisp and of two colors like the outer skin. It is white but streaked all over with purple stripes. There may as well be a dark purple ring around the edge of the flesh, just below the skin.
Unlike the more popular white daikon radish variety simply called daikons, purple daikons retain a crunchy, snap-like core even when grown to larger sizes. They have a lower water content than regular daikons.
The flavor of these radishes has been described as mild, subtly sweet, and peppery. This flavor may vary in sharpness depending on the specific variety and some other factors like the climate where the radish is grown.
Growing these radishes in hotter temperatures makes them more pungent and spicier in taste. Growing them in cooler temperatures makes them develop a mild, slightly peppery flavor. They are available throughout the year but mostly in the winter through spring.
Cooking purple daikons makes them softer and milder in taste, having a neutral flavor. Purple daikons also have dark green leaves which are edible with a vegetal, peppery taste. Several varieties of purple daikons exist.
Although they can be grown all through the year, they are winter or spring radishes by seasonal classification. They have a milder flavor than regular white daikons. They are highly valued for their colorful and striped flesh.
Although they are cultivated less frequently than the white variety, they are widely used in Chinese, Japanese, Korean, Indian, and Southeast Asian cuisine. Names of some varieties of this radish are KN-Bravo, Bora King, and Aji Ichiban Purple.
Nutrients available in purple daikons include vitamin C, fiber, vitamin E, potassium, calcium, phosphorus, copper, magnesium, iron, and folate. They may also be infused into honey and used in traditional Asian medicines as a natural remedy for throat itching, cough, and cold.
The mild, sweet, and peppery flavor of this type of radish makes it versatile, as it may be consumed fresh, after being cooked, or after pickling. They can be eaten with or without their outer skin.
For raw applications, the flesh may be sliced and added to salads, slaws, sandwiches, appetizer plates, or sashimi. It may be pickled or grated using a special Japanese grater and used as a condiment. This grated daikon, known as daikon oroshi, can be used in sushi, soups, or noodle dishes.
To serve purple daikons cooked, you can fry them with chips, chop them into curries and stews, slice them and then have them roasted, or stir-fry (sauté) them with some other vegetables and eat this as a main dish.
The edible leaves may be used to make salads, sautéed and eaten as a side dish, or simmered and added to soups. They go well with dill, parsley, thyme, mint, carrots, poultry, bok choy, cabbage, mushrooms, ginger, green onions, beets, beef, pork, duck, and fish.
8. Sakurajima Radishes
The Sakurajima radish may also be known as the Sakurajima Island giant radish, Sakurajima daikon, giant daikon or jumbo daikon in English. In Japanese, it may be called shimadekon which means “island daikon” in English.
This type of radish is popular in Japan, named after its place of cultivation and known for its large size and heaviness. Sakurajima radishes were originally cultivated on the former island of Sakurajima in Japan’s Kagoshima Prefecture.
They are the biggest type of radish in the world, weighing about 6 kg (13 lb) on average, although big ones can weigh up to 27 kg (60 lb). Some may grow as large as 50 cm (19.7 in) in diameter.
There are three varieties of Sakurajima radishes: early, middle and late. The most common variety is the late Sakurajima radish, grown in late summer or early fall and harvested season in the winter.
For these radishes to reach full size, special care needs to be taken as the region mostly has volcanic-ash soil. The skin Sakurajima radishes are usually off-white in color, with their flesh fine in texture and low in fiber.
They are sweeter than other varieties of Japanese radish. They are typically simmered in Japan and used to prepare dishes like furofuki daikon. Some other Japanese dishes made with Sakurajima radishes are kiriboshi daikon and tsukemono.
9. Watermelon Radishes
Another variety of radishes is the watermelon radish. It is so called because it resembles a watermelon in color but not in taste. Its outer skin is green and white in color but its flesh is usually a bright pink or red color.
Watermelon radishes are a variety of other types of radish, including the Chinese daikon radish. They are quite small as they usually grow to about 7.6 cm (3 in) in diameter, which is around the size of a tennis ball.
These radishes are firm and crunchy, with a mild, slightly sweet, and peppery flavor. Unlike other radishes, their flavor becomes mellower the longer they are left to mature. They can be roasted, pickled, or eaten raw, adding color and crunch to almost any dish.
Watermelon radishes also provide the body with some nutrients in the form of vitamins, minerals, and antioxidants. Some of these nutrients are phosphorus, potassium, magnesium, calcium, vitamin A and vitamin C.
For consumption in their raw state, these radishes may be sliced and added into a salad, a fruit and/ or veggie bowl, or a sandwich. They can also be added to a raw vegetable platter and eaten with dips like hummus and tzatziki.
To serve them cooked, you can cut them into cubes, add olive oil, salt, and pepper, then roast them and eat them as a side dish. They may also be pickled and then added to tacos or veggie burgers to add flavor and brighter color.
10. White Icicle Radishes
White icicle radishes are also known simply as icicle radishes or other names including white naples, icicle short top, white Italian, lady fingers, long white radishes, and white transparent radishes.
This type of radish is a variety of daikon with a peppery, hot flavor. It resembles miniature daikons in appearance but it is longer, slimmer, and tapered. Although it is believed to have originated in the Mediterranean, it is largely grown in China.
A white icicle radish is a typically cylindrical and bright white root vegetable. It is a fast-growing variety that produces radishes that are fairly uniform in size. Radishes of this type are about 12.7 cm (5 in) long and 2.54 cm (1 in) in diameter on average.
The bright white skin of this radish is smooth, firm, and thin, sometimes featuring a few taproot hairs that extend from the base of the radish. If the top of the root is laid open above the soil and not protected from sunlight, it may develop green shoulders.
These radishes are available throughout the year, with a peak season in the spring and summer. The flesh under their skin is white and solid but sappy and crunchy, snap-like consistency.
When eaten raw, the radish is succulent, crisp, mild, sourish, and peppery flavor. When cooked, it becomes mellow, neutral, sweet, and savory. The edible leafy greens on top of the radish have a grassy and slightly spicy taste.
They are fast growing (reaching maturity in about 23 to 30 days), easy to cultivate, very tolerant of heat, and pest resistant. They are not commonly grown for the purpose of being sold but as a garden radish in home gardens to act as a natural deterrent to squash bugs.
White icicle radishes provide certain health benefits due to the nutrients available in them. Some of these vitamins and minerals include vitamin C, potassium, phosphorus, calcium, copper, magnesium, iron, and folate.
Like other varieties of radishes, this type may be consumed raw, cooked, or pickled preparations. It may also be eaten with or without the skin. Below are some applications of white icicle radishes, both raw and cooked.
When raw, the flesh of the radish may be used in green salads, on appetizer plates with creamy dips, as a topping over tacos, to layer sandwiches, or as a condiment for sushi and sashimi. When pickled, it can serve as a seasoning or as a snack.
It may also be grilled, sautéed, roasted, steamed, simmered, boiled, or stir-fried and served on its own or with other dishes. It could be eaten as a side dish, roasted into chips, simmered in soups, curry, and stews, or steamed as an aromatic veggie.
The edible greens of this radish could be incorporated into salads, soups, and dips. They may be added to sandwiches, used to layer them, or eaten after slight cooking as a side dish. They pair well with meat, bell peppers, snap peas, mushrooms, and various herbs.
Other Types of Radishes
Listed below are twenty-one (21) other types of radishes:
11. April Cross Radishes
April cross radishes are a type of hybrid daikon radish. They have smooth and white outer skin and mature for about 60 days are sowing. They may be up to 40 cm (16 in) long and 6 cm (2.25 in) in diameter.
They are harvested in late spring or early summer. They may be consumed raw in salads, cooked in soup or salad, grated in several sauces for dishes like soba noodles, tempura, and sashimi, or pickled as a condiment.
Their bright green leaves may be used in the making of food as well. They are usually cooked and used as vegetables, or pickled.
12. Bunny Tail Radishes
These radishes are of two colors: a deep red beneath the leaves that fades to a light cream color. They have a mild, earthy flavor and are slightly sweet. Bunny tail radishes are small and round in shape, recognizable as petite spheres.
Inside, the flesh of this radish is white, brittle, and tender. It is mild, earthy, and lightly sweet. Like all types of radishes, they may be eaten fresh, cooked, or roasted, or pickled and used as a cooking seasoning.
Bunny tail radishes are used as fresh vegetables for platters (crudités), sliced, buttered, and used as sandwich toppings, or eaten with chives, parsley, fennel, apple, cheeses, bacon, white fish, cucumbers, eggs, citrus, cilantro, and mint.
13. Champion Radishes
A larger type of cherry belle radish, champion radish is a root vegetable with a bright red root and green leaves. It is about 3.8 cm (1.5 in) in diameter, with firm flesh. This type of radish typically matures 25 days after being planted.
Champion radishes can grow large sizes without becoming pithy. Their white flesh has a mild flavor and does not have the peppery flavor that most other radish types get. They are resistant to cold temperatures and hold well in storage.
Eat your champion radish raw in a salad or vegetable platter, or slice it, butter it saves then use it as a topping for your sandwiches. You can also use them for the purpose of garnishing various dishes.
14. China Rose Radishes
China rose radishes are an old heirloom radish variety that is very hard. It is rose colored and long, reaching up to 12.7 cm (5 in). Unlike some other types of radishes that are grown in a particular season, it can be grown all year round.
The flavor of this tasty, crisp variety is peppery, sharp, subtly sweet, earthy, and tender. Its inner flesh is white, crisp, and vegetal in taste. Although it can be sown all year, it is mostly grown in the winter.
China rose radishes may be sliced and eaten fresh in salads or vegetable platters. They may also be eaten after being cooked. Their greens may be used in making chicken broth, seasoned with butter and pepper.
15. Crimson Giant Radishes
These are large radishes that are about 2.5 to 5.1 cm (1 to 2 in) in diameter. While their flesh is white in color, their exterior skin is crimson to scarlet. They are best grown in the spring or autumn (fall).
Crimson giant radishes are usually globe-shaped. Their interior is crisp, with a mild and tender flavor. They may be eaten raw, in salads, in crudités, on sandwiches, or cooked in various foods.
16. Fire and Ice Radishes
Fire and ice radishes are so-called for their two outer colors: a bright red at the top, right beneath the leaves, and a white color downwards, towards the tip. They are an improved variety of French breakfast radishes.
They are tender, brittle, and mild, with a soft sweetness to their taste. Their leaves may be wrapped in plastic, refrigerated, and eaten. The root of the vegetable is also edible, whether fresh or cooked.
17. German Giant Radishes
Another type of heirloom radishes, German giant radishes are cherry red in color, round in shape or shaped like a globe, and pleasant to the taste. Their tender but brittle flesh is mild, juicy, and delicious.
These fast-growing radishes may be eaten as a snack dipped into hummus or other creamy spreads, sliced into salads and vegetable platters, lightly salted and used as a topping for toast, or cooked.
Horseradish is a long root vegetable with green leaves. It is a white cylindrical edible that tapers towards the end. It has a faint scent, but when it is cut or grated, it irritates the nose and eyes, much like onions.
When exposed to air or heat (including when it is cooked), this type of radish loses its strong and sharp sting. It becomes darker and bitter in taste. Its leaves have a similar but weaker flavor and they may be consumed raw or cooked.
Horseradish roots are usually mashed or grated and mixed with vinegar. This is referred to as cooked or prepared horseradish, and it is any shade of color from white to creamy beige. A fathe darker color means less flavor.
19. Korean Radishes
Another type of radish is known as the Korean radish. It is a short, sturdy white radish that is firm and crunchy but tender. Its bottom half is usually colored a pale shade of green.
The white flesh of this variety is thick and has a strong flavor. The leaves are soft and used as vegetables in several Korean dishes. Both the root and leaves are used in making soups and stews.
They are also used to make base broths for different foods. Some Korean dishes made with Korean radishes include dongchimi, kkakdugi, mubap, muguk, mu-jjangaji, mussam, and nabak-kimchi.
20. Long Scarlet Radishes
As their name suggests, long scarlet radishes are long and thin root vegetables that average 15 to 17 cm (6 to 6.7 in) in length. They are straight, tapering at the bottom, and look like a carrot with curved shoulders.
Their outer skin is a vibrant reddish color. It is firm, semi-smooth, and sometimes covered in fine root hairs. Their flesh is white, thick, tender, and brittle. It is mild in flavor, subtly sweet, earthy, and peppery.
Available all year but mostly in the spring and autumn, the radishes have leafy greens above. These are crisp, faintly rough, veined, and used in cooking for their vegetal, grassy, strong, and sharp taste.
The roots of the long scarlet may be eaten raw or cooked. They may be pickled, roasted, sautéed, grilled, or braised. They are used in crudités, broths, soups, salsa, and noodles. Their leaves could be added to sauces, soups, and salads also.
21. Malaga Radishes
Malaga radishes are round or oblong radishes that are uniformly violet or deep plum purple in color. They have white flesh inside and green leaves on top. These radishes hail from Poland.
Their mild flavor and crisp tenderness make them suitable for fresh eating. They may also be pickled or cooked by braising, grilling, roasting, or sautéing and then added to several dishes. Their leaves are also edible, and good for making salads.
22. Pink Beauty Radishes
Pink beauty radishes are attractive radishes with a rose pink outer skin, round to oval shape, small size, and firm, crisp white flesh. They also have a unique, delicious flavor and a tender texture.
They are spring radishes with smooth skin. Although they may grow large, they still retain their mild taste and do not become pithy. Like other types of radishes, they may be eaten fresh or cooked by different methods for consumption.
23. Plum Purple Radishes
The purple plum radish is a small radish variety, being on average 2 to 5 cm (0.8 to 2 in) in diameter. It is usually round, oval, or shaped like a teardrop and has a single, elongated taproot.
Its smooth, thin outer skin is usually any shade of color from violet to burgundy, to purplish pink. The flesh inside is white, thick, firm, tender, and brittle. On top of the root are edible leafy greens.
This type of radish is semi-sweet, a little peppery, and mild in flavor when it is raw. It is milder than some other types of radish cultivated for consumption. After being cooked, the flesh of the radish becomes mellow, spicy, and subtly sweet.
The leafy greens atop the root leaves are also edible, with a flavor that is strong, sharp, and grassy. These radishes are typically cultivated in the spring and early winter. They may be eaten raw or cooked.
24. Red King Radishes
Red king radishes are edible smooth-skinned root vegetables that are a brilliant, remarkably uniform red color and round in shape. Their leafy green vegetables have red and green leaf stalks (petioles).
These radishes are usually 13 to 20 cm (5 to 8 in) long and 5 to 6.35 cm (2 to 2.5 in) in diameter. Their inner flesh is white, crunchy, and crisp with a snap-like consistency. Its flavor is mild, juicy, and sweetly spicy.
Red king radishes can be eaten raw or cooked. They may be sliced or grated into salads and onto vegetable platters. They could be used to add flavor to soups, stews, and sauces. Also, they garnish several dishes beautifully.
25. Round Black Radishes
Like black Spanish radishes, round black radishes are a variety of black radishes. On average, they are usually about average 7 to 10 cm (2.8 to 4 in) in diameter, with a curved shape that tapers and sometimes ends in a small taproot.
They have a sharper taste than most types of radishes and their flavor is bitter, earthy, and spicy. After being cooked, however, their white and crunchy flesh becomes softer in texture and mellow, peppery, and subtly sweet in flavor.
Round black radishes are throughout the year but mostly in the winter and early spring. They may be eaten fresh or cooked. They can be braised, fried, roasted, or sautéed but if eaten raw, they are chopped, shredded, or sliced thinly.
26. Sichuan Red Beauty Radishes
This is a Chinese heirloom radish variety that originates from the Sichuan region. It is super sweet and high in antioxidants. Sichuan red beauty radishes are bulb-shaped and red from the skin to the flesh, although some roots have white flesh.
They are usually planted in the late summer or early fall and harvested in the winter. They contain several important nutrients, are beautiful to look at, and are juicy, fresh, and sweet to the taste.
Traditionally, they are usually pickled and then consumed or used in cooking. They are also eaten raw and fresh. They may be used as a spicy ingredient in salads, sauces, soups, and stir-fries.
27. Sicily Giant Radishes
Sicily giant radish is also known as the giant of Sicily radish. As the name suggests, it is a type of radish from Sicily. It is an heirloom variety from Sicily that is large in size, about 5 cm (2 in) in diameter, round in shape, and bright red in color.
Although it grows large, its white flesh does not get pithy or woody like some other radishes do at the such size. It has a mild, sweet flavor and is very tasty. Harvested in the summer or fall, it typically takes 45 to 55 days to mature.
A spicier taste is a result of the root staying on the ground for too long. Sicily giant radishes are suitable for raw consumption or they may be cooked. Some methods used to cook them include blanching, frying, roasting, and sautéing.
28. Snow Belle Radishes
Likewise referred to as snowball radishes, snow belle radishes are a fast-maturing radish variety. They are small, averaging 2 to 4 cm (0.8 to 1.6 in) in diameter. They may be round or oval in shape, with a slightly flattened appearance.
The outer skin of this radish is semi-thin, smooth, and ivory to white in color.
The flesh on the inside is white, cream-colored, or ivory. It is thick, firm, crisp, succulent, moist, and crunchy with a sharp, peppery, spicy, subtly earthy, and sweet flavor.
It produces green leaves atop the root that are broad, flat, creased, and wrinkled. These leaves are edible and have a grassy, spicy taste. The radish is available throughout the year but mostly in the spring.
Snow belle radishes may be eaten raw as a crunchy snack with a dip or as part of a salad or vegetable platter. They may be pickled and used as a seasoning. They could also be cooked in soups, stews, sauces, and stir-fries.
29. Sparkler Radishes
Sparkler radishes are about 2.5 to 3.2 cm (1 to 1.25 in) in diameter. Their smooth outer skin is bright scarlet on top and it then fades to white on the lower one-third of the root. They are usually a round to oval bulb shape.
On the inside, they have white flesh. This is subtly sweet, crisp, juicy, and tender all at once. They are high in vitamin C and have excellent flavor. They also produce leafy greens on top of their root.
This vegetable, like other kinds belonging to its species, is suitable for consumption both raw and cooked. It may be eaten as a snack, used as a topping, added to a vegetable platter, used as a seasoning, or added to several dishes.
30. White Hailstone Radishes
Also simply known as the hailstone radish, this radish variety is round in shape and snow white in color. It is an heirloom variety with crisp white flesh that has a sweet, mild flavor. It is usually planted in the spring or fall.
White hailstone radishes may be eaten raw out of hand, sliced for use in crudités, eaten in salads, stuffed into toasts and sandwiches, eaten as a side dish, shredded into dips, roasted, or sautéed.
31. Zlata Radishes
Zlata radishes are usually small or medium-sized varietal, being about 5 to 6 cm (2 to 2.4 in) in diameter on average. Their thin and semi-smooth skin is usually yellow, tan, or golden brown in color.
They have a uniformly round or oval shape and a single elongated taproot. Their flesh is white, firm, thick, succulent, crunchy, and crisp. The flavor of this radish variety is sharp but mild, sweet, delicately earthy, and peppery.
The leafy greens of Zlata radishes are edible and long, usually about 10 to 15 cm (4 to 6 in). They are quite rough, dark green, tender, and brittle with a grassy, savory, and spicy flavor. They are spring radishes also available in the fall.
Both the roots and leaves of this variety can be eaten raw or cooked. The roots may be washed and eaten out of hand, sliced for consumption on appetizer platters, used in green salads, shredded into coleslaw, or stuffed into sandwiches.
They may be used as a topping for tacos or buttered toast, served as a garnish, shredded into a cream cheese spread, mixed into cucumber and radish salads, or cooked using several methods.
They may be roasted or sautéed with other vegetables to be used as a side dish, cooked into egg-based dishes, added in casseroles as a seasoning, or pickled. The leaves may be served raw in salads, as a side dish, or in soups.
Video about the 10 Best Types of Radishes
How many types of radishes are there?
There are over one hundred (100) types or varieties of radishes, but there are four (4) main classifications by the season in which they are grown.
What are the four main types of radishes?
The four main types or classifications of radishes by the season in which they are grown are spring radishes, summer radishes, fall or autumn radishes, and winter radishes.
Are there different kinds of radishes?
Yes, there are different kinds of radishes. These differences are most evident in the size, color, and shape of the resulting radish roots.
What is the most popular radish?
What are the sweetest radishes?
The sweetest radishes tend to be the white or pale-colored varieties, such as icicle radishes or white icicle radishes.
These have a mild, slightly sweet flavor and are less spicy than red radishes. Other sweet radishes include watermelon radishes, which have a green skin and a bright pink or red center, and French breakfast radishes, which are small and cylindrical with a pink or red tip and a white base.
All of these radishes can be eaten raw and make a nice addition to salads or crudité platters.
Radishes are root vegetables that may be eaten raw, cooked, or pickled. They are most commonly grown and eaten in Asia, being the most widely eaten vegetable in Japan. All these types of radishes are mostly eaten as pungent, raw salad vegetables.
These crunchy and spicy food items may be cooked to make them milder and sweeter in taste. They can be substituted for potatoes, served as a side dish, used in soups, stews, and stir-fries, used to layer sandwiches, or paired with meat.
The shelf life of radishes differs from one variety to another but they generally last from one to two weeks in their raw state when refrigerated, and about three to seven days after being cooked.
Radishes are generally safe for consumption and provide the body with several needed nutrients and health benefits. They are also low in calories. However, they must not be eaten in large quantities or by people who have allergies to these vegetables.
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