Many vegetables take the spring spotlight: asparagus, fresh peas, and fava beans, among others. And then there a few humbler ones that fall to the wayside, like small bright-red radishes.
Many people don't give a second thought to radishes, more or less ignoring them in the market. But it's just not right, and we're going to right this wrong.
Besides just eating radishes raw with salt or on a piece of buttered bread (a HuffPost Taste favorite), radishes can add a lot of interest to recipes, like a great crunchy texture and peppery, spice-y flavor.
You'll find the best radishes are available now, during spring when they're the most delicate.