Black Radish (Storage + Cooking Tips)

Black radish is different than traditional spring radishes, which are pink or purple, in that their skin is (obviously) black. They’re also larger in diameter than traditional ones, ranging from 3 to 4 inches. Their flavor is more pungent, too, and their texture is a bit tougher. When peeled, their flesh is white and drier than that of other radishes. Black radishes have a longer shelf life than most radishes, so they are available year-round, although the crop peaks in winter and early spring

Preparation + Cooking

Thoroughly wash radishes before eating raw. Many people discard the radish greens, but they are edible and nutritious. Radish leaves have a delicious peppery taste. If radishes were purchased with the leaves attached, remove the tops unless they will be served the same day. Storing radishes for any length of time with the leaves left on will cause loss of nutrients and moisture, so if you plan to eat the greens, remove them from the radishes and store separately. The greens will keep for two to three days in the refrigerator. Place radishes in plastic bags and store in the refrigerator. Most varieties will keep up to two weeks in the refrigerator. Black radishes can be stored for months if they remain dry; store them in perforated plastic bags in the refrigerator

Give these a shot!

Grated Radish Salad

Roasted Black Radish and Grape Quinoa

Black Radish Chips and Italian Chicken