Black Spanish Radishes have been grown since 16th century or before. 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.
If you find them bitter, slice them part way, sprinkle with salt and let stand to drain any bitterness.It is this characteristic sharpness that earned it the nickname ofraifort des Parisiens — Parisians’ horseradish.
Black Radish & Potato Salad
- 1 pound small potatoes
- 1 clove garlic, peeled and smashed
- 1 medium black radish
- 2 teaspoons honey vinegar or apple cider vinegar
- 4 teaspoons olive oil
- 1 teaspoon smoked paprika
- a small bunch of chives, finely snipped
- a few sprigs of parsley, leaves roughly chopped
- the meat from 10 walnuts, crumbled
- sea salt
- freshly ground pepper
Scrub the potatoes (no need to peel them) and cut them into small chunks. Place them with the garlic clove in a steamer, sprinkle with salt, and steam for 10 minutes, or until the potatoes are just cooked through (the tip of a knife should meet no resistance). Scrub the black radish (no need to peel it, unless it is old and its skin is really tough) and carve out any crack or hole that may harbor dirt. Grate using the large holes of a box grater. Go through the pile of grated radish and check for any brown bits, which may taste unpleasantly earthy. Place them in a medium salad bowl, sprinkle with salt, toss to coat, and set aside while the potatoes are cooking; the salt will take the edge off the radish. When the potatoes are cooked, set aside to cool until just slightly warm. Chop the steamed garlic clove finely and add it to the salad bowl. Add the vinegar, oil, and paprika, and toss to combine. Add the potatoes and the herbs to the bowl, sprinkle with pepper, and toss gently to combine. Taste and adjust the seasoning. Top with the crumbled walnuts, and serve.
Black Radish Chips
- 2 large black radishes
- olive oil
- balsamic vinegar
- salt, pepper
- Wash and scrub the radishes. Peel them with a vegetable peeler, leaving half of the peel in stripes if desired.
Slice the radishes thinly — very thin slices will be more chip-like, slightly thicker slices will be moister — and put the slices in the baking dish.
- Pour a little olive oil and a little vinegar, and sprinkle with salt, pepper. Toss to coat. Adjust the amounts so all the slices look comfortably dressed, but not drenched.
Put in the oven to bake for about 20 minutes, until the chips are golden and their edges start to crisp up. Serve warm, as an appetizer or a side.
- 2-3 black Spanish radishes, scrubbed and grated
- 3 cups finely shredded cabbage
- 1 cup coarsely grated carrots, any color
- 1/2 cup thinly sliced green or red onion
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon sugar
- 2 tablespoons olive oil
- 2 tablespoons finely chopped fresh parsley, cilantro, or mint leaves
In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herb, and salt and pepper to taste.
Sweet Sour Black Radish Salad
This is a recipe that was inspired by Elizabeth Schneider in her book Vegetables from Amaranth to Zucchini
- 2 T olive oil or butter, divided use
- 2 small/medium black spanish radishes, cut into 1/4 inch dice
- 2 leeks, trimmed and thinly sliced
- 1/4 cup rice wine or white wine vinegar
- 1/4 cup water
- about 2 teaspoons honey
Cook in 1 T of oil or butter over medium heat the leeks and radishes for about 3 minutes, until softened and beginning to brown. Add vinegar and water and cook, stirring often, until radishes are soft but still a little firm, about 5 more minutes. Add honey to taste. Season with salt and pepper.
Korean Radish Salad
- 3 medium black Spanish radishes
- 2 teaspoons Salt
- 2 teaspoons Red pepper (or less to taste)
- 2 teaspoons Sugar
- 1 1/2 tablespoons rice Vinegar
- 2 tablespoons Minced scallion
- l teaspoon minced garlic
Peel radish and cut into match stick pieces about 2 inches long. Sprinkle with salt and let stand for 10 minutes. Rinse to remove excess salt and drain well. Wrap radish in several thicknesses of cheesecloth and squeeze out as much liquid as possible. In bowl, combine radish with red pepper, sugar, vinegar, scallion and garlic, mixing well. Serve at once or refrigerate to blend flavors. Serves 8 as side dish.