I love radishes. And not just because they come in great colors and pack a fabulous crunch. Radishes are rich in folic acid and potassium and a good source of Vitamin B6, riboflavin, and calcium.
Food historians believe that radishes descend from cabbages and trace their roots to China. Their name comes from the Greek word meaning "quickly appearing," which refers to how quickly radish crops grow. They're also speedy to prepare, because they are best served raw.
Simply rinse, then chop off the top and bottom, and slice thinly to use on salads or to add a kick to tuna and egg salad. One of my favorite recipes is to cut radishes in half, then drizzle with olive oil, lime juice, and salt.
How do you serve radishes?