Radish comes in many shapes and sizes, but the one in the picture here is the smaller red circular plant also known as the European radish which is most commonly eaten raw. Their crunchy texture and slightly sharp spicy flavour make them a perfect addition to salads. Raw radish tends to have a peppery flavour which can seem similar to that of mustard, horseradish and wasabi.
As a root vegetable, the bulb can be eaten raw or steamed depending on the toughness of the flesh. It can be added to soups, stews and other boiled dishes or even sautéed as a side dish on its own. For the more adventurous chefs out, there it has also been added to fruit juices in certain recipes!
Radish sprouts are known for their high nutritional value and are an excellent source of folate. They also have high anti-cancer properties and are beneficial for a healthy cardiovascular system and good skin.