Fire and Ice Radishes have edible roots that are petite spheres with thin wiry taproots. The skin's coloring is two-toned with the top of the roots near the plant's leaves a deep scarlet red and the bottom half, creamy white. The flesh is translucent white, crisp yet tender. Despite the name, its flavor is mild and earthy with a subtle sweetness. (The name is based on its color). These Radishes can be served fresh (Raw) or cooked and served hot or cold. If cooking, the best method is slow-roasting as it will bring out a tender, rich and sweet quality in the radishes. Their vibrant coloring makes them a perfect fit for crudité plates or sliced and layered with butter on open faced sandwiches. They pair well with chives, parsley, fennel, apple, cheeses such as feta and chèvre, butter, vinaigrettes, bacon, white fish, cucumbers, mild salad greens, cooked eggs, citrus, cilantro and mint.