A peppery root vegetable related to the mustard plant, whose many varieties are grouped under red, black or white (daikon) radishes. Red are the mildest and are crisp and juicy, usually eaten raw in salads. Black radishes have a stronger flavour, and are often peeled before use to reduce their pungency. Add to stir–fries and soups. Buy smooth, firm radishes that are not too large as they may be tough. Store without leaves as these accelerate moisture loss.