Easter egg radishes are small and round and in each colorful bunch, you’ll find white, pink, purple, and crimson bulbs. Their flesh is bright white regardless of the exterior skin color. Their taproots are wire-like and they are crisp with a mild radish flavor. Despite all their colors, brown spots should not be one of them. Chose radishes with smooth skin, but not soft. Also, make sure they are heavy for their size.
Bring some color to the table with this side. Fresh or cooked, they are sure to enhance your salads, sandwiches, soups, stir-fries, or tacos. If you choose to roast them, their sweetness will really come out.
They are grown year-round in many parts of the United States, though they peak in the spring up until the late fall.
If you purchase your Easter egg radishes in a bag, inspect the bag to ensure its free of mold. If they still have their tops, cut them off completely with scissors since they can draw the moisture out of the bulb. For 10 days of use, place them in a plastic bag slightly closed but not air-tight in the fridge’s crisper drawer. If they are sliced, store in an air-tight container in the fridge and you should get up to five days.