The black winter radish is closely related to the white radish, but it has a sharper taste and is only available in the winter months. The winter radish is an old vegetable variety, which is very popular in Asia and just celebrates its comeback in Germany. Mostly the black radish comes from organic cultivation.
This is what you should know about the black winter radish.
Winter radish is an ancient vegetable variety that is very popular in Asia. The black winter radish (Raphani sativi radix) is also known as field radish, Kriebel radish, long black Parisian radish or simply as black radish or as winter radish. It is slightly more pungent in flavor than its white relative due to its higher content of mustard oils. While its firm flesh is also white, the skin of the black winter radish – as the name suggests – is dark brown to black. This color is given to it by scabs that cover the skin. The black radish has the shape of a turnip, which can be round or elongated, depending on the variety. Roundish turnips grow up to ten centimeters thick and about eight centimeters long. Elongated beets, on the other hand, reach a length of 18 to 25 centimeters with a diameter of up to seven centimeters. The weight of a turnip is up to 500 grams under particularly favorable conditions, and on average a winter radish brings it to 300 grams. Botanically, the black winter radish belongs to the cruciferous family, as well as other spicy vegetables such as radish or horseradish. It is an annual plant that blooms purple. It is cultivated not only in Europe, but also in China and in parts of the USA. Originally it comes from the eastern Mediterranean region. The black winter radish was already cultivated about 4000 years ago, among others by the ancient Egyptians. The black winter radish is therefore a very old vegetable with a long tradition, but after a period of almost total oblivion in the middle of the 20th century, it is gradually being rediscovered. Mostly, the black radish comes from organic farming. The main season of the black winter radish begins before the first frost, around October or November. It is sown in July or August, as the growing season lasts about three to four months. Throughout the winter, black winter radish then comes from domestic stocks until white radish is in season again in the spring.
Importance for health
The black winter radish contains numerous valuable vitamins and minerals. Especially its content of vitamin C is remarkable, which has an antioxidant effect on the body and supports the immune system. Black radish is also rich in secondary plant compounds. If a radish is to be used for health purposes, the black winter radish is particularly recommended as a variety, as it has the most active substances. To get them, the juice from the beet is boiled down together with sugar to make a syrup. In addition to essential oils, the black winter radish also contains sulfurous mustard oils, which not only give it its pungency, but also have an expectorant effect on the body. Therefore, the black winter radish is often used in naturopathy as a remedy for coughs and other, even persistent respiratory diseases. However, the mustard oils also have a positive effect on digestion and can provide relief from abdominal pain as a result of indigestion or flatulence. Said mustard oils stimulate the body’s production of bile juices, which can help break down dietary fats.
Ingredients and nutritional values
On average, 100 grams of raw black winter radish contains the following nutritional values and ingredients:
- 18kcal (75kJ)
- 1.1g protein
- 2.4g carbohydrates
- 0.2g fat
- 1.2g dietary fiber
- 0.03mg vitamin B1
- 0.03 mg vitamin B2
- 0.06mg vitamin B6
- 27mg vitamin C
- 41mg calcium
- 0.8mg iron
- 450mg potassium
- 19mg magnesium
- 0.3mg zinc
Intolerances and allergies
The black winter radish can potentially cause food allergies. Symptoms may be external and manifest as redness or itching. Internal symptoms may also occur with radish intolerance after eating the radish.Abdominal pain, a feeling of fullness, nausea, diarrhea or a feeling of pressure in the upper abdomen are typical.
Shopping and kitchen tips
The black winter radish is available only in the winter months from October and usually exclusively in organic markets or at the weekly market. From spring onwards, it is replaced on the shelves by its light-colored relative, the white radish. Since the black winter radish is very insensitive to pressure due to its robust skin, it can be stored for a long time without any problems. Cleaned and placed in sand, it can remain fresh in a cellar for up to half a year. The foliage should be removed beforehand, however, as it wilts and spoils much faster than the beet itself. The skin of the black radish can be eaten. An odor test reveals whether it is still edible. Only if the peel reminds of the smell of mold, it should be removed with a peeler or a knife. The flesh of the fruit may still be edible.
Preparation tips
Black winter radish can be eaten raw or cooked. However, raw it is used less often pure than much more donated in salads. Lovers also enjoy it raw together with bread and beer. When cooked, it is mainly used in soups, but is also popular as a vegetable garnish. When cooked, winter radish loses some of its pungency. Raw, the addition of a little salt can partially neutralize the pungency of the Black Winter Radish. Prolonged contact with the air or soaking in water or vinegar also makes the taste of black radish milder. Black winter radish is particularly popular in Asian cuisine. In Japanese cuisine, the black winter radish is often served in small quantities as a decorative garnish to sushi and other dishes. For this purpose, the radish is cut with a sharp knife into wafer-thin slices, which are not infrequently draped artfully. In this small quantity, the sharpness is usually desired and is not neutralized.
