Black radishes

Black radish varieties

The black radish is one of a number of large radish varieties grown in summer/autumn and winter. There are two main cultivated varieties: the “Black Spanish Long” radish and the “Noir Gros de Paris”, which are grown for storage over winter.

These varieties are particularly well adapted to winter growth because their white, firm and compact flesh keeps them fresh most of the winter without entering into a state of vegetation or becoming hollow. Today, we find new species with white root, specially in Germany, where they are known under the names "Rettich"or "radi". Summer black radish is white and less pungent than the black winter radishes.

Vegetable garden: growing black radishes

The black radish is a herbaceous plant, usually biannual, with coarse leaves, white or purplish-red, that grow in bunches. Sowing takes place from June to September for a winter harvest. Its large root (up to 50 cm long) with a black or purplish-blue furrowed and coarse surface has a firm, white flesh.

Production

The main producing countries are China, Japan, Austria, Germany, Italy, France and the Netherlands.

Consumption

Only the root is eaten. They are 5 to 7 cm in diameter. The white flesh has a very pungent taste.

Nutritional values (per 100 g)

Nutritionist’s advice

The black radish is an excellent vegetable but unfortunately rather neglected. It’s very distinctive flavour has just the right amount of bite to stimulate the digestive system! This flavour is due to its high sulphur content.

What's about portions...?

-a child portion : three slices

-an adult portion : ten slices

Cooking and nutrition: tasty combinations

The black radish can be eaten alone, grated or sliced with salt, in a rémoulade sauce, or mixed with other raw vegetables.

It adds a touch of spice and exoticism to mixed winter salads.