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4 min read

This Week’s Vegetable Box Feature: Black Radish, a rare but delicious root vegetable


Did you know?

  • They were first cultivated in the Eastern Mediterranean and are believed to be a relative of the wild radish
  • They have a strong, pungent flavor & are a little spicy
  • The sharp flavour is thanks to the natural chemicals that the plant uses to protect itself, (which are safe for consumption)
  • Cooking them softens their flesh & mellows their flavor in which they develop subtly sweet peppery undertones
  • They are packed with nutrients and are an excellent source of vitamin C, fiber and antioxidants
  • They were considered sacred in Ancient Egypt and were widely used in both culinary and medicinal applications in conjunction with garlic and onions


Fun Fact: Drawings of radishes found in Egyptian tombs can be traced back to 2000 BCE, and written texts from the Greek historian Herodotus also mention that Egyptians thought that radishes contained high energy due to their spicy, warming flavor. Pharaohs capitalized on this belief, and Black radishes were frequently fed to workers building the pyramids to sustain and increase energy levels.


Where to store it?

Whole, unwashed Black radishes will keep 1 to 2 weeks when stored in a perforated plastic bag or wrapped in newspaper in the refrigerator.


How to Use it?

Black radishes have a sharp, spicy flavor reminiscent of horseradish and are suited for both raw and cooked applications. When used fresh, the flesh should be thinly sliced, chopped, or shredded and combined with tart and sweet ingredients to balance flavors.

Shredded Black radishes can be tossed into salads, stirred into grain bowls, used as a topping for tacos, or pressed and mixed into healthy juices. It is important to note that the skin contains most of the spicy, peppery flavor. The skin is edible, but if a milder taste is desired, it can be peeled before eating.

Black radishes can also be roasted, braised, fried, and sautéed. When cooked, the roots can be mashed and mixed with cheeses or sour cream to make a dip for appetizer plates or spread over roasted meats.

Black radishes can also be stirred into potato and egg-based dishes, sliced thin and fried into chips, or diced and tossed into soups and stews. Beyond cooking, black radishes are pickled for extended use and are sometimes utilized as a spicy element in kimchi.




Black Radish Soup

Created by: Cancale Kitchen

A delicious meal on a chilly day.



1 TBSP unsalted butter or olive oil

1 medium white onion, chopped

2 medium black radishes, peeled, halved (3 cups), plus more (unpeeled) for the garnish

1 medium russet potato, peeled and cut into chunks

¼ tsp salt

1/8 tsp white pepper

1 TBSP prepared horseradish sauce

2 TBSP crème fraîche, plus more for garnish, optional 


1. Heat the butter in a medium saucepan over medium heat. Add the onion, and sauté 5 minutes, or until soft and translucent.

2. Add the radishes, potato, salt, pepper, and 3 1/2 cups water. Bring the soup to a boil, reduce heat to medium-low, and simmer, covered, 30 minutes.

3. Remove the soup from the heat, stir in the horseradish, and purée in a food processor or with an immersion blender until smooth. Add the crème fraîche, if using, and purée until combined. Adjust seasonings, and serve topped with grated radish.


Black Radish Chips

Created by: Christie

A delicious side dish or snack.



2 lbs black radishes

2 TBSP extra virgin olive oil

salt and pepper to taste



1. Preheat oven to 400.

2. Using a mandolin, slice the radishes 1/4 to 1/8 inch thick. Place in a large mixing bowl and toss with the oil, salt and pepper.

3. Arrange the radishes on a single layer on a baking sheet covered with aluminum foil coated with cooking spray. Bake at 400 10 to 15 minutes, turn once, until lightly browned and slightly crisp. Remove to a wire rack to cool completely. Serve with your favorite dip.


Black Radish Salad

Created by: Creative Kitchen

A great fall/winter side dish!



1 big black radish

1 TBSP freshly squeezed lemon juice

1 shallot, sliced paper-thin

1 TBSP olive oil

1 tsp Dijon mustard

a pinch of salt


1. In a medium sized bowl whisk together the lemon juice and the mustard, then slowly whisk in the olive oil into the mixture until it emulsifies.

2. Slice the radish thinly. Add the radish and the shallot to the vinaigrette and toss so that all the ingredients are thoroughly combined.

3. Season with salt. Serve immediately. Delicious added to a sandwich/burger or served beside it.


Quick Pickled Radish

Created by: Abel & Cole

Delicious addition to a sandwich, burger or charcuterie board.



1-2 black radishes

3 TBSP cider vinegar

2 TBSP water

1 TBSP honey, agave syrup or sugar


1. Slice your radish into rounds, as thinly as you can.

2. Mix the vinegar, water and sweetener of your choice in a pan. Whisk over a low heat just till the honey/sugar dissolves.

3. Fold the radishes slices through. Let them mingle for at least 10 mins before serving, or pack into a clean, lidded jar and store in the fridge for up to 3 days.


Asian-Style Black Radish Sauté

Created by: Grabbing the Gusto

Easy and delicious! A perfect side for your favourite protein.



1 TBSP sesame oil

1 TBSP canola oil

10-12 small/medium black radishes, peeled and sliced

1/2 red bell pepper, stem and seeds removed, sliced

1 tsp minced garlic

1/4 tsp red pepper flakes

1/4 cup mirin rice wine

1/4 cup chopped fresh cilantro


1. Heat oils in a medium skillet. Add radishes and red bell pepper.

2. Cook over medium heat until just crisp-tender, about 6-8 minutes. Add garlic and red pepper flakes and cook one minute.

3. Deglaze pan with mirin. Once the mirin has evaporated, stir in the cilantro and serve.



Recipes are curated by Lauren

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