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Radish, Black (New Hamburg, ON) - Approx. 1lb.
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Black radishes are a larger radish variety and range in size and appearance, depending on the specific type. The first type, Round Black radishes, average 7 to 10 centimeters in diameter and have a tapered, curved shape, sometimes ending in a small taproot.
Black radishes are an excellent source of vitamin C to strengthen the immune system and provide potassium, iron, magnesium, and vitamins A, E, and B. The roots also contain glucosinolate, a phytonutrient that can boost digestion and liver detoxification. In traditional medicines of Europe and Asia, Black radishes have long been used to stimulate bile function and improve the health of the gallbladder.
Black radishes have a sharp, spicy flavor reminiscent of horseradish and are suited for both raw and cooked applications. When used 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 if a milder taste is desired, it can be peeled before eating. Black radishes can also be roasted, braised, fried, and sauteed. When cooked, the roots can be mashed and mixed with cheeses 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.
Whole, unwashed Black radishes will keep 2 to 3 weeks when stored in a perforated plastic bag or wrapped in newspaper in the refrigerator.
Black radishes are an excellent source of vitamin C to strengthen the immune system and provide potassium, iron, magnesium, and vitamins A, E, and B. The roots also contain glucosinolate, a phytonutrient that can boost digestion and liver detoxification. In traditional medicines of Europe and Asia, Black radishes have long been used to stimulate bile function and improve the health of the gallbladder.
Black radishes have a sharp, spicy flavor reminiscent of horseradish and are suited for both raw and cooked applications. When used 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 if a milder taste is desired, it can be peeled before eating. Black radishes can also be roasted, braised, fried, and sauteed. When cooked, the roots can be mashed and mixed with cheeses 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.
Whole, unwashed Black radishes will keep 2 to 3 weeks when stored in a perforated plastic bag or wrapped in newspaper in the refrigerator.
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