These oval-shaped leaves with frilled or scalloped edges have a sharp, nippy taste.

Young, tender leaves can be added to salads, providing a radishy "bite" along with its attractive appearance. They benefit from slow cooking which creates a mellow flavor; or blanch them and add to soups, creamy purees or sautes. Select small leaves for salads; any size for cooking since tenderness doesn't depend on size when cooked.