The peppery flavor of a radish is a function of age and variety, so some may be mild and others as hot as a fireball.
Some radishes are long and dazzlingly white, while others are bulbous and black.
If the greens are still attached, the leaves should be bright and sprightly, not wilted and slimy. Transfer them to a plastic bag with a paper towel to absorb excess moisture and refrigerate for up to one week. In a more-dainty rendition, sliced radishes are served atop buttered bread. The radish also has been a staple of platters seemingly forever, though some cooks pipe it full of cream cheese mixed with lemon juice for a change of pace. With its sprightly crunch and splash of color, the radish makes an attractive addition to salads, side dishes and sandwiches.