Quick-growing and brightly colored, radishes are the daffodils of the vegetable world, popping up early to signify spring’s arrival. These versatile veggies are easy to overlook, but their sharp, almost spicy flavor and vibrant color mean a little goes a long way when added to salads, grain bowls, or as a garnish for soups, veggie toasts, and other dishes. When cooked, radishes have a mild, almost sweet flavor and are excellent in soups, stews, and pastas. If you’re lucky enough to find radishes with their green tops intact, use them like other leafy greens; young, tender radish greens can be added to salads, while mature radish greens are best cooked.
To learn more about these underrated gems, check out our guide on How to Use Radishes from Root to Leaf.
“These are so good I could eat them for every meal,” writes one reviewer. A medley of colorful veggies cut into matchsticks adds…