If you’ve been to New York, you’ve probably seen radishes and butter on the menu. A dish that is all about radishes; the crispy nodules that taste nice and spicy and remind a bit of mustard. Not surprising, because it is related to the mustard plant. That’s why it works so well with butter: the butter balances the strong flavor of the radish . Culy lists the different types of radishes for you.
Different types of radishes
1. Red Radishes
Radishes come in all kinds of colors and shapes, but this has to be the best known: the red radish. Although red, it actually tends more towards pink. They often still have a white top and some green foliage sticks out. You can eat that by the way. Delicious in a salad or with the slices of radishes and some salted butter on a piece of toast .
2. White tip radishes
You have probably seen the white tip radish on the market in France. They actually look exactly like the red radish, only they are a bit longer. The taste and color are identical.
3. White Radishes
White radish is slightly less spicy than its red cousin. It crackles nicely in your mouth and has a slightly sweeter taste. You eat it in the same way as the red radish: as a not-so-typical pickle , crunchy snack or to garnish a stew or salad.
4. Bunch of colored radishes
Did you know that you can also just bake radishes? Just don’t do it with these beautiful bunches, because they lose a lot of their color. Colored radishes are there for show. Put them on the table and everyone pull out their phone to take pictures of your dish.
Tip: radishes stay fresh longer than bunches. So cut off only the radishes you need at home and leave the rest.
The Radical Radish: It really does look like an icicle! Long, slender and white with a pointed shape. The taste is softer than the pink radish and you can eat them raw like a carrot, blanch them briefly or bake them. The healthy snack for drinks.
Serve them with crème frache sprinkled with furikake or seaweed butter!
6. Mini Radishes
A dollhouse radish. You can find them in red, white, purple or all white. You hardly need to process these crunchy crispies: just wash them briefly and then they can go on the plate or through the lettuce. They are also perfect as a taco topping.
7. White black radish
Mega-sized, mega-tasty! Black radish, daikon or rettich are different names for the same vegetable. It is the big brother of the radish and resembles a super large carrot. You wouldn’t say it, but the taste is softer than a radish. Compare it to a chili: the smaller, the spicier.
Cut the white black radish into very thin slices with a mandolin, top with an avocado cream and place another slice on top: this is how you make very nice raw raviolis. Feels nice cheffy. You can also stew the black radish, stir-fry in the wok or pickle it. A classic is the daikon salad, like this one from the American food magazine Bon Appetit .
8. Black radish
How beautiful does ‘radis noir’ sound? Then don’t we immediately want to go to Paris and eat radishes on a heated terrace? Note: you do not have to peel this black black radish. With a mandolin you can cut it into wafer-thin slices, then you get a nice black edge and you retain the spicy mustard flavor from just under the skin.
9. Watermelon Radish
Green on the outside and red-pink on the inside: like a watermelon. The official name is red meat or green meat radish, because they come in different varieties. The outside is quite nondescript, but on the inside they are surprisingly splashy with their bright colors.
These originally Chinese radishes are best eaten raw , because they lose some of their beautiful color when stewed . You often see them on avocado toast because they are so infectiously beautiful.
10. Blue Radish
The blue radish is the sister of the green meat and red meat radish and is officially called, you guessed it: blue-meat radish. Its looks make it perfect for dishes where you are looking for something extra. A dotting-the-i-radish.
By the way, this radish is colored inside and out. Under the dark purple skin is a tuber with purple and white spots. Tip: make a salad with blue radish and rhubarb.