You might think of the humble radish as a mere salad sidekick. This spring, we invite you to take a closer look at this snappy—yet often overlooked—gem of a root.

Add Yahoo as a preferred source to see more of our stories on Google. We spoke to culinary experts to learn about different types of radishes and their favorite uses for each. Linda Pugliese Few ...

Put a “wow” in your radishes by growing winter varieties. Winter radishes grow more slowly than spring radishes, requiring about two months to mature, and they remain crisp and tasty for eating ...

Ripe radishes will be firm to the touch, with smooth skin and full, rich color. Shape, size, and color will, of course, vary depending on the type. Classic red radishes, like ‘Cherry Belle’ will be ...

The first few farmers markets in spring feature primarily green-hued leaves and veggies: think spinach, arugula, lettuces, asparagus, dill, cilantro, and the like. The shades of green are a welcome ...

Round and red and crisp, they’re casually tossed on the plate at your favorite taco stand or jumbled in a jar at the salad bar, full of color and crunch but ultimately signifying nothing. But hold on ...