General Information
Black radishes belong to the Cruciferae family. A root vegetable related to the turnip and horseradish family, with a sooty dull black exterior that covers 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. The Black radish can be either round or elongated in shape. As a round radish, it can grow from two to six inches in diameter. There are two main categories of radishes, either the spring or winter radishes, based on the time when they are harvested. Spring radishes, which mature quickly, are harvested early in their growing season resulting in a smaller radish. The winter radishes, which grow slowly, are harvested later in their growth and result in a larger round or more elongated-shaped vegetable. Winter radishes tend to have a milder, more delicate peppery flavor, however the Black radish can be very strong and pungent. Black radishes are rich in vitamin C and fiber.
This radish may be cooked like a turnip, creamed and served as a side dish, sauteed and braised to be served as a vegetable dish, or added to stir-fry dishes.
History
Black radishes trace back to the Egyptians about 3500 BC. The Chinese served them 2700 years ago; the Japanese ate them 1000 years back. Scriptures show black radishes were part of the rigid, ancient Talmudic dietary laws. The Greeks honored radishes so highly, they reproduced them in pure gold and presented them to Apollo, in his temple at Delphi. Early Romans felt the radish was a good food to cure baldness. During the Middle Ages the English believed they cured pains in the joints, shingles and madness. In ancient times, Black Radish was used medicinally as a remedy for cough.
