Raphanus sativus var. niger

What to Eat

Edible parts: Flowers, Leaves, Oil, Root, Seeds, Seeds pod, Vegetable

The most commonly eaten portion is the napiform or fusiform taproot, although the entire plant is edible and the tops can be used as a leaf vegetable. The seed can also be sprouted and eaten raw in a similar way to a mung bean. The root of the radish is usually eaten raw, although tougher specimens can be steamed or roasted. The raw flesh has a crisp texture and a pungent, peppery flavor, caused by glucosinolates and the enzyme myrosinase, which combine when chewed to form allyl isothiocyanates, also present in mustard, horseradish, and wasabi. Radishes are mostly used in salads but also appear in many European dishes. They are also paired with butter as an appetizer, which is often accompanied by salt and bread or crackers. In Mexican cuisine, sliced radishes are used in combination with shredded lettuce as garnish for traditional dishes such as tostadas, sopes, enchiladas and pozole. Radish greens are usually discarded, but are edible and nutritious, and can be prepared in several ways. The leaves are sometimes used in recipes, like potato soup or as a sauteed side dish. They are also found blended with fruit juices in some recipes. In Indian cuisine the seed pods are called "moongra" or "mogri" and can be used in many dishes.

Where to Find It

It is a temperate plant.

Asia, Balkans, China, Europe, Macedonia, Netherlands, Switzerland,

How to Identify

A cabbage family herb grown annually from seed, reaching approximately 45 cm in height. This temperate plant is a cultivated variety of radish.

Nutrition Score: 22/100

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