Radishes are a common root vegetable available in many different sizes, shapes, and colors.

In fact, there are numerous varieties of radishes, each of which offers a unique set of nutrients and differs slightly in terms of appearance, flavor, and culinary uses.

This article will take a closer look at 12 interesting radish varieties to look for on your next shopping trip, along with some ideas for how to use them.

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This variety of daikon radish is a type of winter radish known for its mild flavor and long, white, cylindrical root, which can grow up to 18 inches (46 cm) in length.

Though it can be consumed raw, this type of radish is often baked, boiled, or added to stir-fry dishes. It can also be pickled and used as a condiment in dishes like banh mi, a popular Vietnamese sandwich.

Daikon radishes are rich in fiber, vitamin C, and folate. They are also excellent sources of antioxidant compounds like quercetin and ferulic acid, both of which may possess powerful cancer-fighting, anti-inflammatory properties (1, 2, 3, 4).

The French Breakfast radish is characterized by its crisp texture, slightly sweet taste, and oblong, reddish-pink bulb.

It’s most commonly enjoyed as a snack, either sliced and served on toasted baguette or buttered and topped with a sprinkle of salt and pepper. However, it can also be roasted, sautéed, pickled, or braised.

In addition to being versatile, the French Breakfast radish is also particularly high in vitamin C, an important micronutrient that plays a key role in immune function (4, 5).

The Green Meat radish is a variety of daikon radish that stands out for its cylindrical shape and unique hue. They are typically green near the stalk and cream-colored at the tips.

Featuring a mild, sweet, and slightly spicy flavor, Green Meat radishes can be used interchangeably with other types of white radishes but are best enjoyed fresh, paired with your favorite dips, or added to salads and sandwiches.

Daikon radishes like the Green Meat radish are great sources of several nutrients, including folate, a B vitamin that is crucial for reproductive health and fetal development (1, 6).

Cherry Belle radishes are round and feature smooth, bright red skin with crisp white flesh inside.

These radishes have a mild, slightly sweet flavor and can be harvested in both spring and fall, meaning that they are readily available all year round.

Cherry Belle radishes are an excellent choice for spring salads, but they can also be baked, roasted, and marinated for a tasty side dish as well.

Plus, they’re highly nutritious and rich in gallic acid, a compound found naturally in many fruits and vegetables that can reduce inflammation and protect against oxidative cell damage (7, 8).

Watermelon radishes are an heirloom variety of the daikon radish and are notable for their pale skin and vibrant pink interior, which closely resembles watermelon.

The watermelon radish has a subtly sweet flavor with a slight zing of spice and can be enjoyed raw, pickled, or cooked.

In fact, thanks to its unique appearance, this type of radish is often used to add a pop of color to rice bowls, salads, or avocado toast.

Like other types of daikon radish, it’s also incredibly nutritious, packing a good amount of vitamin C, folate, potassium, and copper into each serving (1).

The table radish, or red radish, is a common variety of radish with bright red skin, white flesh, and a round shape.

They are crispy and firm with a mild peppery flavor and are typically sliced and enjoyed raw or paired with hummus. However, they can also be grilled, roasted, or baked and served alongside other root vegetables like parsnips or potatoes.

Each serving of table radishes provides a variety of nutrients, including vitamin C, which is required for the production of collagen and certain neurotransmitters in the brain (9, 10).

Malaga radishes are known for their striking violet skin and crisp white interior. They also produce round bulbs with tender green leaves that can be easily mixed into salads.

This type of radish has a sweet, earthy flavor and is not quite as spicy as other varieties, making it a great addition to side dishes paired with other veggies.

Similar to other types of radishes, Malaga radishes are also rich in anthocyanins, a type of plant pigment and antioxidant with health-promoting properties (11, 12).

Named for their vivid colors and unique, egg-like shape, Easter Egg radishes are typically sold in bunches containing an assortment of red, purple, white, and pink bulbs.

These radishes are full of flavor and feature crisp, white flesh with a bold, snappy taste that can be easily swapped in for other radish varieties in stir-fry dishes, salads, and sheet pan dinners.

They are also loaded with nutrients and can be an excellent way to bump up your intake of calcium, which supports bone health (9, 13).

This type of radish is round with coal-colored skin and a strong, pungent flavor that sets it apart from other radish varieties.

Though it can be eaten raw, its sharp, bitter flavor works best when roasted, sautéed, or thinly sliced and baked to make radish chips.

Interestingly, black radishes are widely used in traditional forms of medicine around the world and have even been shown to have anti-inflammatory properties in some animal studies (14, 15).

Also referred to as white globe radishes, this type of radish is round and white with firm, crisp flesh and a mild taste.

Because of its bright color and ability to maintain its firm texture well after harvest, it is often added to salads or pickled and placed on relish trays.

Similar to other radish varieties, White Hailstone radishes are low in calories but high in fiber, which can help keep you feeling fuller for longer (9, 16).

With its vivid yellow skin and crisp white flesh, it should come as no surprise that this olive-shaped variety of radish is named after Helios, the Greek god of the sun.

Though it can be somewhat pungent, it generally has a sweet flavor that can be used raw or cooked in a range of recipes.

In addition to brightening up almost any dish, Helios radishes can also increase your intake of potassium to maintain healthy blood pressure levels (9, 17).

This oval-shaped radish variety features a bright red color, which fades to white on the tips of the bulb.

It has an earthy taste and is crisp yet tender, making it an awesome addition to roasted veggie dishes. However, it’s a versatile ingredient that can also be served fresh in spring salads or crudité platters.

Radish varieties, including the Sparkler radish, are high in antioxidants and flavonoids, which can neutralize harmful compounds known as free radicals to protect against chronic disease (18, 19).

There are many types of radishes available in an array of different shapes, sizes, colors, and flavors.

Try looking for a few of the varieties listed above on your next trip to the farmers’ market or grocery store to add more diversity to your diet.

Or, if you have a green thumb, you can even consider planting a few of these types at home to brighten up your garden.

Just one thing

Try this today: In addition to enjoying radish bulbs, you can use radish greens in a variety of recipes! Instead of tossing out the greens in your next batch of radishes, try whipping up some homemade pesto, adding them to soup, or sautéing them with a bit of olive oil and garlic for a simple side dish.

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