Black Radish

⚫ **Black Radish** The Black Radish (*Raphanus sativus L. var. niger*), also known as **Black Spanish Radish** or **Winter Radish**, is an ancient root vegetable closely related to common radishes, cabbage, and turnips. **Key Characteristics and Uses:** * **Appearance:** It has a distinctive, rough, and **sooty black or dark brown skin** that contrasts sharply with its **firm, crisp, white flesh** inside. It can be round like a turnip or elongated and cylindrical. * **Flavour:** Black radish has a **strong, pungent, and peppery flavour** with a slight bitterness, which is much more intense than its red radish cousins. Its spiciness is due to high concentrations of compounds called **glucosinolates**. * *Tip: The flavour can be slightly mellowed by peeling the skin or by slicing it and soaking it in salted water before use.* * **Culinary Uses:** It is versatile and often used: * **Raw:** Thinly sliced, shredded, or grated into salads and slaws for a spicy kick. * **Cooked:** The heat mellows when cooked, making it suitable for roasting, braising, mashing, or dicing into soups and stews. * **Traditional Use:** Historically, it has been valued in folk medicine, particularly for supporting **liver and gallbladder function** and aiding digestion. It is rich in vitamin C, fibre, and various minerals.