Black radishes are larger than red radishes, similar in size to a turnip. Their skin can be cocoa-brown to dark black in color, but the flesh is white. They have a sharp, pungent, peppery flavor and are crisp. Black radishes can be eaten raw (shredded into salads or served as part of a veggie tray with dip, for instance) or cooked in a variety of applications--from being mashed and creamed like turnips, to being stir-fried, to being added to stews or soup. They are available year-round from California and Mexico, with peak season in the winter and early spring.
