Radishes come in a wide variety of sizes, shapes–round, egg-shaped, carrot-shaped, and colors–red, purple, pink, yellow, white. With a vast array of varieties, radishes are available year-round. Radishes have a crisp texture and a refreshing, pungent taste that is slightly peppery or spicy. Radishes are most commonly eaten raw, though some varieties are cultivated for their seeds. Though the most common culinary use is in salads, radishes are often pickled in Asian cuisine and cooked in European cuisine. Radishes are low in calories and are an excellent source of vitamin C, potassium and folic acid.