DescriptionCandy-apple-red exterior, crispy white interior, lots of crunch and snappy heat. For all their heat, radishes are delicate, and are best eaten raw. They add texture and tingly flavor to green salads. For a French teatime snack, slice them thinly and place on buttered crusty bread. Sprinkle with sea salt and munch away. Like many sharp vegetables, radishes turn creamy and mild when you roast them.