Radishes are one of the first vegetables to show up at the farmer's markets in March (in NC), marking the return of spring. They come in shades of pink, red, purple, white, and black. There are many different varieties with red globes being the most common. The daikon radish, or Japanese radish, is a favorite in Asian cultures. Radishes have a peppery bite when eaten raw.
Cooking tips + ideas:
Slice up to eat in salads
Dip into hummus or other spreads
Add daikon radishes to stir fries
Enjoy as a sandwich
Steam or boil to lessen the bite
Or eat radishes this way. Shred or grate radishes with carrots, lemon, ginger, tangerine segments, a dash of maple syrup, and sesame oil.
Murray 2005, p. 227-230.