Radishes originated from Europe in pre-Roman times and have survived to this day mainly as a confidence booster for backyard gardeners (there’s nothing easier on the planet to grow) and as a way to cool your mouth down after a too-spicy bite of salsa.
Look for radishes with a bright red color to their skin and leaves that aren’t too droopy.
Rinse, slice off the top, and you’re ready to go. Usually you’ll want to slice the radish into smaller, bite-sized pieces. Radish slices add a zippy crunch and color to salads, are great marinated in lime juice and sprinkled with salt, and should always accompany Mexican dishes as a beautiful and functional garnish (similar to how we might use parsley in other dishes).