RADISHES are a root vegetable used almost exclusively as a relish or to lend flavor to a vegetable-salad mixture. They are easily and successfully grown and are plentiful and cheap, except when they are out of season and must be raised in hothouses. Numerous varieties of radishes differing from one another in size, shape, and color are raised. The red ones are generally preferred, because they lend color to a dish or a meal, but the white and brown varieties are just as desirable so far as flavor is concerned.

Since radishes are always eaten raw, they require very little in the way of preparation. The principal thing is to see that they are perfectly clean and as crisp as possible. To make them crisp, allow them to stand in cold water for some time before using them. Then remove the tops and the roots and scrub thoroughly with a vegetable brush. The small red radishes can be made very attractive by cutting the skin in sections to resemble the petals of a rose. When prepared in this way, a small portion of the green top is allowed to remain.