Crisp, earthy radishes grow underground before being dug up by their (also edible) leaves.

Raw, this root vegetable is pungent and peppery. To temper radishes, simply sauté, steam or braise them.

Dainty fairweather radishes like the Cherry Belle or French Breakfast come in shades of pink, red, purple and white. (Some even come inside-out: white-skinned and pink-hearted.)

Common is Eastern Europe, the black radish has rough, dark skin, bright, white flesh and a bite almost as sharp as horseradish. Another cool-weather radish, daikon, is carrot-shaped and parsnip-colored, but tastes like a summer radish.
 
Skip the O.J. and load up on radishes -- a great source of vitamin C.