Vegetables of the Week: Black Radish

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To continue with our unintentional theme of beautiful, healthy, and tasty vegetables from the Brassicaceae family, we are honoring Black Radishes this week! 

An old Chinese proverb says “Eating pungent radish and drinking hot tea, let the starved doctors beg on their knees”.  This translates to ‘A radish a day keeps the doctor away’!  

The peppery flavor of the black radish can be compared to horseradish which is why most people use them as an additive to sauces or for pickling. But you would be hard pressed to find another vegetable with the medicinal properties of the black radish.  Once more palatable versions of the radish were introduced, the black radish became less common. Now that we have become more health and whole food conscious over the last couple of decades, the black radish is reintroducing itself as a super food!  Because they are a part of the Brassicaceae family, they naturally come with all of the nutritional benefits as cauliflower and arugula such as Vitamin A, C, K, and B6. Medicinally, the black radish has been long used to combat fevers, bronchitis, mucus, inflammation, gallstones, infections, and specific forms of cancer to name a few.  If you have a mature palate, you would enjoy this vegetable peeled raw in salads, smoothies, or atop of a sandwich.  But for those who would like to enjoy the benefits without getting the fullness of the deep, pungent flavor would most likely add olive oil and salt and grill them topping with a heavy cream and lemon sauce. 

No whole food lifestyle is complete without the health benefits of black radishes!  Stop by Atlanta Harvest this Friday or Sunday to taste for yourself!

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