The black radish varieties are firmer and work well as a side dish when briefly streamed, or as an addition to soups and to add flavour to remoulade.
Radish black – Fresh from Pfalzmarkt
Cultivation & harvest
Black radish thrives in full sun to partial shade locations. A loose, deep soil with a high humus content is preferred for cultivation. A regular water supply is also essential for a high-yield harvest.
The black radish is processed peeled due to the firm skin. In addition to the use as a raw food, there are many other possibilities for processing the black radish. Steamed, the radish is often served as a side dish with meat. Moreover, the pungency of the radish also provides a pleasant seasoning in soups, sauces or remoulades.
Black radish can be stored in a cool cellar for a long time. If this is covered with sand, it can be kept fresh in a cool place until next spring.