The days when radishes were simply carved out to use as a decorative garnish are long gone. It is now evident just how much flavour you can get from radishes and which culinary possibilities they offer. Radishes can be found in all shapes and colours. Rettich, Daikon and Ramenas are examples of radish types. If you store radishes without their foliage, they can be kept fresh for up to 14 days.
Basic techniques: blanching, steaming, glazing, confiting stir-frying, stuffing, deep-frying, marinating, grating.
Taste combinations: bacon, hamburger, roast beef, smoked trout, sashimi, fish curry, chive butter, mascarpone, rye bread, mashed potato, avocado, black radish, chive, tarragon, dill, spearmint, garden cress, green apple.