John Myers
The aromatic root vegetable is also known as black winter radish, winter radish, or long black Parisian radish and is one of the autumn and winter radishes. Like all other radish varieties, it is white under its dark skin. It comes in spherical and oblong shapes.
Origin
Already 2500 BC radish was known to the Egyptians. Black radish probably comes from the eastern Mediterranean. Up until the middle of the 20th century, it was also cultivated locally and was particularly popular due to its robustness and suitability for storage. It has been enjoying greater popularity again for a number of years and is mainly offered in the winter months.
Season
The black radish is harvested from October and is then available until February due to its good storability and because it tolerates field temperatures down to -10 °C.
Taste
Black radish has firm flesh and is much hotter than white radish. As such, it is often served cooked to soften the pungent, slightly stinging flavor.
Use
The black radish is usually processed peeled because the skin is quite firm. Due to the biting heat and the firm consistency of the meat, the black radish is prepared not only as a raw vegetable in radish recipes but also as a steamed side dish with meat. Processed in a soup, sauce, or remoulade, the black radish gives it a pleasant flavor.
Storage
Black radish can be stored in the cool cellar for a long time. If you cover the radish with sand, it will keep fresh in a cool place even until next spring.
