Belle Radishes (Raphanus sativus)

A crisp, peppery root beloved for its refreshing crunch and bright color. Belle radishes (often round red varieties) elevate salads, buttered toasts, bowls, and pickles with their sharp bite and juicy snap.

Flavor & texture: Peppery, crisp, juicy; greens are slightly bitter and herbaceous.
Looks: Round or oval roots with bright red skin and white flesh; leafy green tops.

Best uses: Fresh snacking with salt or butter, salads, tacos, veggie trays, pickles, slaws, grain bowls, roasted radish sides, herb butters.
Pairings: Butter, salt, lemon, dill, mint, yogurt, cucumbers, lettuce, smoked salmon, sour cream, sesame, vinegar.

How to use:
Slice thin, quarter, or enjoy whole. For milder flavor, soak slices in cold water for 10 minutes. Roast at 425°F for a sweeter, mellow taste. Radish greens are edible—sauté or add to pesto.

Harvest/storage:
Harvest when roots reach 1 in. diameter for peak tenderness. Remove greens upon harvest and store roots in the fridge for 1–2 weeks.

Notes & cautions:
Cruciferous family—may cause digestive sensitivity in some individuals. Greens wilt quickly; use within 1–2 days.