The French Breakfast Radish, or les radis petit déjeuner, is an oblong radish that is reddish-pink at the top and white at the bottom. It has a mild flavor an is high in Vitamin C. The French Breakfast radish was first introduced in 1879 and quickly became a popular market radish of Paris.
How to Prepare French Breakfast Radishes:
In France they are often sliced lengthwise, spread with butter and salted, or placed atop a buttered baguette for a “tartine.” Radishes can be eaten raw or they can be fried, braised, steamed or roasted. Cooking radishes reduces some of their peppery flavor. Radishes can be stored for at least a week in your crisper drawer f your fridge wrapped loosely in a kitchen towel or paper towels.