One of the first vegetables to be cultivated, the radish is a root in the mustard family. While the bright red skin and snowy white flesh of the round Red Globe is the common type most of us know, radishes are grown in a variety of shapes, sizes and colors: elongated white icicle; carrotlike Japanese daikon; purple, pink and lavender Easter egg; and black from eastern Europe to name just a few. All radishes have a distinct flavor that ranges from peppery to pungent. Most of that flavor lies in the skin, so peeling very spicy radishes reduces their intensity. With their crisp texture, radishes are usually enjoyed raw. They add color, crunch and flavor to salads and sandwiches, and are a popular addition to relish or crudité trays. Radishes may also be steamed, sautéed or stir-fried and added to omelets and soups. Available year-round, radishes are at their peak March through May and are easily grown from seed in spring gardens.