A milder bite
Related to horseradish, turnip and mustard, radishes have a delicate flavour and juicy crunch. In season now, their bold pinky-red colour adds vibrancy to salads, though they can be served on their own. To prepare, they are washed and the tips carefully sliced off. The stems can be left on for dipping, but should not be eaten. The radish’s slightly sweet but peppery taste, which is more intense in the skin, pairs well with a spoonful of cream cheese.