Naturally grown

May include two or more of the following varieties: red, pink, and purple.

The bulb of the radish is usually eaten raw. The raw flesh has a crisp texture and a pungent, peppery flavor created by enzymes similar to those present in mustard, horseradish, and wasabi. Radishes are mostly used in salads, but the leaves are sometimes used in recipes, like potato soup or as a sautéed side dish. They can also be roasted, where the sharp flavor is sweetened significantly.