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 elongated and dazzling white, 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. Radishes that are particularly harsh in flavor or somewhat limp in texture will benefit from a two-hour soak in an ice bath. In a more dainty rendition, sliced radishes are served atop buttered bread. The radish also has been a staple of crudite platters seemingly forever, though some cooks pipe it full of cream cheese mixed with lemon juice for a change of pace.