Are there different varieties?

Traditional summer radishes are red-pink on the outside and white inside. These can be round, or long like the French Breakfast type and are generally eaten raw. Winter radishes are larger, with skins of purple, black, brown or white. They’re good for grating into salad or cooking in stews. Asian radishes, usually eaten raw, may have colourful flesh. For microgreens, the winter types are recommended as summer radish leaves can have an unpleasant texture. Finally, radish seed pods are delicious – try a variety called Munchen Bier.