Black radish - top tips
Monday, 5th February 2018 by Chen
black radish from growing communities organic veg scheme

The black radish is also known as Spanish radish or black mooli. The flesh is crisp and white, with a hot, peppery taste. They are an excellent source of vitamin C, potassium, iron, magnesium and vitamins A, E and B. They are also known for their ability to fight off infection and promote healthy digestive function and respiratory health. Peel them for a milder flavour. 

You can eat them raw or cooked. Here are some simple ideas:

​Grab a radish, spread with little butter and sprinkling of course sea salt and munch.

Slice or grate and add to a salad or slaw.

Chop and serve with dips.

Pickled radish
Slice thinly and pack into a jam jar. Pour over a mixture of equal parts wine vinegar and water with a teaspoon of salt and a tablespoon of sugar. You can eat them almost immediately or they will keep for a few weeks.

Hot, hot, hot
Sauté and serve as a vegetable side dish. 

Dice and add to soups, stir-fries and stews.