Small red radish

Remove the leafy tops as soon as you get home; they draw moisture from the roots. Refrigerate the radishes in a loosely closed bag or container with a barely damp paper towel, and wash them just before eating.

Yes. Scrub them under cool running water, trim the root and leafy stalk, then slice or quarter them for salads, sandwiches or a crunchy snack; leave the thin skin on.

Yes: toss halved radishes with a little oil and roast at 200 °C for about 20–25 minutes, turning once, until tender and browned. Cooking softens their peppery bite; finish with salt and a squeeze of lemon.

Yes, if they are fresh and in good condition. Wash them thoroughly and use them like peppery salad leaves, stir them into soup, or briefly wilt them with garlic; discard any that are slimy or yellow.

Their peppery crunch works especially well with butter and salt, soft cheese, cucumber, egg and smoked fish. Try them thinly sliced on buttered bread, or add them to a potato salad just before serving.

Slice them thinly and pack into a clean jar. Cover with hot pickling liquid made from equal parts vinegar and water, a little sugar and salt, then cool and refrigerate; they are ready to eat after a few hours and stay crispest in the first few days.

For a similar peppery crunch in salads or sandwiches, use thinly sliced daikon or turnip. Cucumber gives a milder, juicier crunch, but lacks the radish’s sharp bite.