Rabano

Rinse them well, trim the root and leaves, then slice them thinly so their peppery crunch spreads through the salad. For a milder bite, soak the slices in iced water for about 10 minutes and drain them well.

Yes. Halve or quarter them, toss with a little oil and roast at 200 °C for about 20–25 minutes, until tender and lightly browned; roasting softens their sharpness.

Remove the leaves as soon as you get home, since they draw moisture from the roots. Keep the radishes in a sealed container in the fridge, wrapped in a barely damp cloth or paper towel; store the leaves separately and use them promptly.

Yes, if they are fresh and well washed. Chop them into a salad, or briefly sauté them with garlic and oil as you would other leafy greens; older leaves can be a little coarse.

Their peppery crunch works especially well with butter and salt, soft cheese, cucumber, herbs and citrus. Add thin slices to tacos, sandwiches or grain bowls just before serving.

Thinly slice the radishes and cover them with a hot mixture of equal parts vinegar and water, a little sugar and salt. Leave them to cool, then refrigerate; they are ready after about 30 minutes and add tang and crunch to tacos or sandwiches.

For a similar crisp bite, use thinly sliced turnip or daikon. If you mainly want peppery flavour in a salad, a little watercress can work, though it will not have the same crunch.