Black Radishes (Spanish Radishes)
Black radishes (a.k.a. Spanish radishes) have a truly black exterior that covers a snowy white flesh. Black radishes are sharp when raw, and add a nice bite to salads and raw vegetable plates. When sliced paper-thin, they make beautiful garnishes. Scrub these radishes clean in order to keep the brilliant contrast between the black peel and the white interior. Black radishes also make tasty gratins and are delicious when cut into wedges and added to pans of roasted vegetables.
Daikon Radishes are the most commonly available (and widely known) large radish variety. They are often pickled or dried, but are delicious grated into soups or added to roasted or braised vegetables. They aren't usually eaten raw, but can be bright, crispy delights when peeled and cut into very thin slices.
If you find daikon radishes being sold with their greens still attached, grab them! Such freshly harvested daikon have a softer flavor and their greens are equally edible.