Culinary

The most commonly eaten portion is the taproot, although the entire plant is edible, and the tops can be used as a leaf vegetable.

The root of the radish is usually eaten raw. 

The raw flesh has a crisp texture and a spicy, peppery flavour and is mainly used in salads and appears in many European dishes.

Radish leaves are sometimes used in recipes, like potato soup or as a sauteed side dish. They are also found blended with fruit juices in some recipes.

Radish greens are usually discarded, but are edible and nutritious, and can be prepared in a variety of way

Several varieties of radishes are available year-round. They vary in size, taste, and colour but share nutritional values.

A cup of radishes has 8.6 mg of vitamin C or 14% of recommended daily intake. It helps health immunity and works as an antioxidant fighting free radicals.

Calories

Radishes are a great low-cal snack; one cup of sliced radishes has only 19 calories.