Radishes are at their best during their natural season, summer. They can be red and round, or elongated and white-tipped. The latter are widely preferred for their peppery crunchiness. Solid red radishes can be good if they are not too bloated. Choose bunched radishes with their leaves attached, as the leaves are a good indicator of freshness. Radishes can be sliced thinly for a green salad. They also go well with cold cooked or processed meats.

** Asian Cooking **