Crimson, rosy watermelon, purple Easter egg, Spanish black, and snowy white – there’s a rainbow of radish varieties available. And every kind boasts a ton of health benefits, including immunity-boosting vitamin C, folate, fiber, and antimicrobials. They’re valued as a liver cleanser in traditional medicine thanks to their unique phytochemical, indole, and potent antioxidant flavonoids, which aid healthy digestion. 
Oh, and did we mention they’re delicious? Sautéed, roasted, braised and pickled, there are a million ways to love these sweet-peppery brassicas. Below are six stars of the radish lineup and our favorite ways to eat them. 
Daikon

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