Black radish dates back to the 16th century. Its flesh is crisp, white and offers a hot spicy bite. Produces large 4-5 inch bulbs.
Sauté and braise to be served as a vegetable side dish. Cook like a turnip and smother in cream or butter. Fry, dice and pickle or add to soups, stir-fry and stews to add a radishy bite. Grate or chop into matchstick size and add to mixed green salads. Their size makes them ideal as an hors d'oeuvre when sliced and served alongside an assortment of dips.
Black radishes are an excellent source of vitamin C and also provide potassium, iron and magnesium as well as vitamins A, E and B. They are also known for their ability to fight off infection and promote healthy digestive function. It has long been used in folk medicine in both Europe to stimulate bile function and improve the health of the gallbladder.
Other Names: Spanish radish, Gros Noir d’Hiver, Noir Gros de Paris, Winterrettich, Black Mooli, european vegetable.