A root vegetable related to the mustard family, with a dull black skin encasing a white, crisp inner flesh providing a peppery hot flavor. The intensity of this radish can vary from mildly hot to very pungent and somewhat bitter, depending on the age and size, tasting somewhat like horseradish. Turnips can be a good substitute for a Black radish if the recipe does not require the earthy, peppery flavor of the Black variety.
Available by the pound
This radish may be cooked like a turnip, creamed and served as a side dish, sautéed and braised to be served as a vegetable dish, or added to stir fry dishes. The skin should be scrubbed and is generally removed prior to preparing, but not necessary. It can also be served raw to be used in salads, appetizers, and sandwiches or diced for use in soups and stews. If the pungency is too strong, it can be reduced by salting and washing the radish to draw out the peppery flavor, by steaming the radish for 5 to 10 minutes, or by baking the radish with other vegetables.
Wild forms of the radish and its relatives the mustards and turnip can be found over west Asia and Europe, suggesting that their domestication took place somewhere in that area.
There are a variety of radishes with varying sizes, shapes and flavors in the market.
- Olive oil