Black Radish

Name: Black radish, also called Spanish radish or winter radish (Raphanus sativus var. niger) — a large, round to oblong root with rough black skin, crisp white flesh and a strong, peppery, earthy bite. A separate Root Vegetables page covers the same root.

Description

Black radish is an old European winter radish, grown across Eastern and Central Europe, Germany and Russia, and was popular in the Middle Ages and earlier. It stores well through the winter, which made it a valued source of fresh vegetables in cold climates. It is milder when cooked and stronger raw, with a pungency like horseradish.

In Eastern European Jewish cooking, black radish is grated and mixed with chicken fat (schmaltz) and onion, and in Germany it is salted and sliced as a beer snack. Traditional folk medicine uses its juice for coughs and digestion.

Main nutrition value

Black radish provides vitamin C, fibre and potassium, and, like other brassicas, contains glucosinolates, which give its sharp taste and are studied for health effects.

How best to be consumed

Black radish is peeled if the skin is tough, and usually salted or cooked to mellow it.

1. Peel, grate or slice thinly and salt it for 10 minutes to draw out harsh juices and bitterness.
2. Eat raw in salads or on bread with butter and salt, as in Central Europe.
3. Mix grated radish with onion and schmaltz, as in the Jewish tradition.
4. Roast, braise or add to stews and soups, where it turns mild.
5. Store in the fridge for several weeks.

Overconsumption could cause…

Black radish is safe in food amounts but pungent.

1. Stomach irritation and heartburn from the sharp, raw juice, especially in large amounts.
2. Bloating and gas, since cruciferous vegetables contain raffinose and other fermentable carbohydrates.
3. Possible effects on thyroid function in people with an underactive thyroid or iodine deficiency if very large amounts are eaten raw, since brassicas contain goitrogens; normal cooked servings are fine.
4. Possible gallbladder irritation in people with gallstones if large amounts of raw radish are eaten, according to traditional advice.

GroupsCruciferous VegetablesRoot VegetablesCruciferous (cabbage family)Fresh

Related foodsDaikon / White RadishHorseradishKohlrabiRadishRutabaga / SwedeTurnip

Wikipedia — Radish, used for origin, naming and history: https://en.wikipedia.org/wiki/Radish