Black radish

Radis noir

What it is

Coal-black outside, bone-white within, and considerably fiercer than its pink cousin. Central European kitchens grated it with goose fat and salt as a winter relish, and pharmacists sold it for the liver — a claim it still carries in French health-food shops.

In the kitchen

Salt the grated flesh for twenty minutes and squeeze it out. That draws off the bitterness and leaves the clean heat.

Goes with

Cream Apple Walnut Chives Lemon Black pepper Butter Honey

Same species

Bettarazuke Cai pu Daikon Dongchimi Fukujinzuke Iburigakko

Also used with

Aka miso

In season alongside

Horseradish Mustard greens Acorn Bagnoli truffle Bloody milk cap Broccoli

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