Inventory, 25 lbs : 1.00
This item was last sold on : 03/27/17
Black radish are encased in a black or dull brown skin. Black radish is significantly larger than traditional spring radishes, growing on average three to four inches in diameter or length. Depending upon variety the Black radish can be round or cylindrical and elongated. Its flesh is crisp, white and slightly bitter and offers a hot radishy bite. The skin of the Black radish is particularly piquant, for a milder radish flavor peel Black radishes prior to serving.
Available year-round, Black radishes peak in winter and early spring.
The Black radish or Raphanus sativus niger is an annual root vegetable and a member of the Brassicaceae or Brassica family. The Black radish is also known as Spanish radish, Gros Noir d’Hiver, Noir Gros de Paris and the Black Mooli. Today, the Black radish is commonly utilized to make herbal supplements available in capsule and tincture form and used to treat a variety of health ailments.
Black radishes are an excellent source of vitamin C and also provide potassium, iron and magnesium as well as vitamins A, E and B. They are also known for their ability to fight off infection and promote healthy digestive function. The Black radish also contains raphanin which studies have shown to be beneficial in treatment of both under and overactive thyroid imbalances. Studies have shown that the leaves of the Black radish additionally have a liver detoxifying effect.
Black radishes can be enjoyed raw or cooked in a variety of different preparations. Sauté and braise to be served as a vegetable side dish. Cook like a turnip and smother in cream or butter. Dice and add to soups, stir-fries and stews to add a radishy bite. Grate or chop into matchstick size and add to mixed green salads. Their size makes them ideal as an hors d'oeuvre when sliced and served alongside an assortment of dips. Their flavor is enhanced by chervil, chives, sea salt and parsley. To tone down the heat of radishes slice, salt and rinse with water prior to using. To store, remove greens and wrap radishes in plastic. They will keep refrigerated for up to two weeks.
The Black radish has long been used in folk medicine in both Europe and China to stimulate bile function and improve the health of the gallbladder. In India it has also been utilized as a liver health promoting tonic. Ancient Egyptian texts indicate that radishes, onions and garlic were fed to the workers building the pyramids. In Chinese medicine Black radish is used to promote pulmonary and respiratory health.
The Black radish was first cultivated in the eastern Mediterranean and is believed to be a relative of the wild radish. An ancient vegetable, radishes were grown in Egypt before the pyramids were built, remains of them have been found in excavations. In the 19th century they were a popular variety of radish in England and France. Similar to other varieties of radish, Black radishes are easy to grow, though as winter crop they take slightly longer to mature than spring variety radishes.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Black Radish. One is easiest, three is harder.
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