The market · Roots and tubers · Northern and Central Europe

Radishes

A small, fast-growing root, crisp and peppery — eaten in France with butter and salt.

peppery · crisp · fresh
Radishes

What to do with it

Classics built on it
BeijingZhajiangmianThick wheat noodles under a spoonful of dark, salty sauce — bean paste fried slowly with diced pork — and a heap of raw, crunchy vegetables to mix through.No one here has made it yet

Kinds

Round red
The everyday one.
French breakfast
Long, pink and white-tipped, milder.
Watermelon
Green outside, pink inside; a winter radish.

Goes with

butterflaky saltsour creamchive

Knowing it

Where to buy
In bunches with fresh leaves — the leaves are good wilted into soup.

More roots and tubers, in season with it

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