Summer is a good time to rediscover the magic of radishes. That’s because this is when these crisp edible roots are at their best ? each one bright red, zingy and delicious.

Radishes have a distinct, peppery flavour that varies from mild to strong.

There are basically two main categories: the spring-summer radish or the winter radish. While spring radishes are smaller in size and milder (they’re generally eaten raw), winter radishes are larger and longer. These are usually cooked.

Radishes come in different shapes, sizes, and colours. The most common is the red globe radish. These are usually served in salads or sandwiches. Daikons, or the white carrot-shaped radish (also called mooli) are native to Asia. They have a white, crisp, juicy flesh that is mild. These can be eaten raw or even cooked. There’s also the pungent black radish, but these aren’t available in India.

The beauty heart radish is round with a crisp texture and varies between a mild and a sweet peppery flavour. This variety is considered a spring radish and can be had raw or cooked like a turnip, creamed and served as a side dish, saut?ed and braised to be served as a vegetable dish, or added to stir-fry dishes. But unfortunately, this too is not available here.

Radishes are not generally peeled unless asked for in a recipe. Peeled radishes are milder in flavour. To prepare a radish, just slice off the roots and leaves, wash it thoroughly under cold running water, and drain.

Cooking tips:

If boiling radish, bring the water to a boil. Carefully drop in whole or sliced radishes. Simmer radishes until they become just tender and use as required.

nIf steaming, it’s best to steam them whole in a steamer until tender.

To roast radishes, preheat the oven to 425?. Then toss sliced radishes with olive oil, and desired seasonings. Spread them onto a baking sheet and roast till tender and brown.

Radish salad

Ingredients: 1 bunch fresh red radishes; 2 cucumbers; 2 bunches arugula; salt and pepper to taste; olive oil; 2 tbs freshly-grated Parmesan cheese; lemon wedges for garnishing

Method: Trim the radishes and slice them thinly. Peel the cucumbers and cut them on the diagonal into very thin slices. Snap off the tough stems from the arugula. Gather the arugula into a bunch and cut it crosswise into strips. Arrange the arugula on a plate. Scatter the sliced radishes and cucumbers over the arugula. Season with salt and pepper to taste. Drizzle with enough olive oil to lightly moisten the vegetables. Sprinkle the Parmesan over the top. Serve with lemon wedges to squeeze over the salad.