White radish
PHOTO ROBERT SKINNER, THE PRESS
White radish
Compared to red and purple radishes, white is the sweetest of the three. “Its radish taste is less pronounced,” notes Steve Bertrand, general manager of Leciel greenhouses. This is a very versatile variety that can be enjoyed both raw and cooked. At Leciel greenhouses, it is found in pots and bouquets of three-color radishes, alongside red and mauve.
Red radish
PHOTO ROBERT SKINNER, THE PRESS
Red radish
The red radish is certainly the one most cultivated in Quebec. It can be prepared in all kinds of ways: marinated, pan-fried, in salad, in tartare… It has a milder taste than purple radish, but more pronounced than white. Once cooked, the texture of the radish resembles that of a turnip, underlines Lyna Carpentier, director of communications. At Leciel, it is sold alone or in the same packaging as white and purple radishes.
Purple radish
PHOTO ROBERT SKINNER, THE PRESS
Purple radish
Among all these radishes, the mallow has the strongest taste. Since at Leciel it is grown in a greenhouse, it is not really spicy, emphasizes Steve Bertrand. In fact, the difference in taste between white, red and purple radishes remains quite subtle, according to him. This variety found in Leciel’s three-color radish packages can also be cooked in all ways.
French breakfast radish
PHOTO PROVIDED BY LECIEL
French lunch radish
With its elongated shape and its two colors, the French breakfast radish stands out from the crowd. “It is even sweeter than the other three varieties,” notes Lyna Carpentier, director of communications. Generally, people prefer to eat it raw, she adds. “In Europe, we use it a lot for buttered radishes. » To do this, simply dip the cold radish in melted butter to obtain a tasty crust around the vegetable.
Even more radishes
There are, of course, many more varieties of radishes. Examples ? The watermelon radish, with its bright pink flesh, or the black radish, with its ebony exterior and white center. Something to add texture and color to your plate!