Sparkler Radish

This half red, half white globe shaped radish is as bright and festive looking as it is good tasting. It is quick growing and suitable for both early and late season planting. A crisp, colorful addition to salads and relish trays. Begin harvesting when roots are almost an inch across. Sparkler radishes have a peak season March through May. Sparkler radishes are a perfect substitute for turnips. Grate or slice raw radishes into salads, soups or stir-fries. Make radish pickles. Steam; drizzle with melted butter or dressing. The leaves can be boiled the same as greens and used like cress in salads. Diced, sliced, or slivered, radishes add crispness and zip to salads and relishes. Add their crunch to vegetable trays; serve with dip or dressing. Sparklers contribute a mild flavor to soups and stews. Blend raw or cooked with vegetables for a side dish with bite. Chervil, chives and parsley love the radish. To store, remove greens; refrigerate radishes in a plastic bag. Use within one week.