What’s in season: The edible roots of the mustard family, radishes get their name from the Latin radix, which means “root.” Though you can pretty much always find classic red radishes at the supermarket, the vegetables are normally in season from late winter through spring.
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Radishes come in a variety of shapes and shades, including massive white daikon radishes, smaller, sweet “icicle” radishes, peppery black radishes (dark-skinned with white interiors), mild French breakfast radishes (crimson with white tips) and “watermelon” radishes (pale green with a vibrant pink interior).
What to cook: Though radishes are most often used raw, as a garnish or to give color and crunch to salads, they’re terrific cooked too. Simmer diced radishes in a quick soup or stew, or braise with spring vegetables for a side or vegetarian main dish. Pickle the roots or use the sliced or shredded vegetable to add a peppery bite to pupusas, sandwiches or other dishes.
What’s on the horizon: Thanks to the cold, rainy weather recently, vibrant green bunches of stinging nettles are showing up at select stands.
noelle.carter@latimes.com
@noellecarter
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