Radishes, the root of a mustard family member, are known for their peppery flavor and crisp, crunchy texture. The most common variety is small and cherry-sized, with red skin and white flesh. A variation of this is the French Breakfast radish, distinguished by its elongated shape and deep pink skin that fades to white at the roots.
Black radishes, popular in Eastern Europe, offer a stronger flavor, while large white mooli or daikon radishes, shaped like carrots, are favored in Asian cuisine for their mild taste. Radishes are rich in folic acid and potassium and provide a good source of vitamin B6, magnesium, riboflavin, and calcium.