Black radish

Black radish is a root vegetable with a dark, nearly black skin and white, pungent flesh. It belongs to the Brassicaceae family and is related to radishes and daikon. The flavor is distinctly sharp and spicy, more intense than that of white radish. It is rich in vitamin C, sulfur compounds, and substances that support liver and gallbladder function. In the kitchen, it is used raw, grated into salads or served on bread with butter and salt, or pickled in vinegar. When cooked, it can be added to soups and braised vegetables. It is most commonly used in autumn and winter.