Black Radish

Black radish are an ancient, rare variety.


Choose radishes that are firm, smooth-skinned and have an even, black exterior. Avoid radishes that are soft or wrinkled.


Refrigerate whole radishes in a plastic bag for use within one week. Whole, unwashed Black radishes will be kept for 1 to 2 weeks when stored in a perforated plastic bag or wrapped in newspaper in the refrigerator.


Fat free, saturated fat free, cholesterol free, low in sodium, and an excellent source of vitamin C


Black radishes have a sharp, spicy flavor reminiscent of horseradish and are suited for raw and cooked applications. When fresh, the flesh should be thinly sliced, chopped, or shredded and combined with tart and sweet ingredients to balance flavors. Shredded Black radishes can be tossed into salads, stirred into grain bowls, used as a topping for tacos, or pressed and mixed into healthy juices. It is important to note that the skin contains most of the spicy, peppery flavor. The skin is edible, but it can be peeled before eating if a milder taste is desired. Black radishes can also be roasted, braised, fried, and sauteed. When cooked, the roots can be mashed and mixed with cheese or sour cream to make a dip for appetizer plates or spread over roasted meats. Black radishes can also be stirred into potato and egg-based dishes, sliced thin and fried into chips, or diced and tossed into soups and stews. Beyond cooking, Black radishes are pickled for extended use and sometimes used as a spicy element in kimchi. Black radishes pair well with herbs such as chervil, thyme, parsley, chives, and mint, apples, pomegranates, arugula, peas, carrots, celery root, truffles, roasted meats, including steak, pork, poultry, and seafood.

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