…a wise man approaches life like a vegetable garden, knowing that a [sweet white] turnip and a [spicy black] radish will be pulled here and there. — Kozma Prutkov
Хрен редьки не слаще
In the U.S., black winter radish (aka Black Spanish radish, See “Winter Varieties” section) is less known and popular than Summer European or Asian radishes. It is round or pear-shaped, about 4″ in diameter, with black skin and hot-flavored white flesh. Black radish has been a common garden variety in Europe since the 16 century. Known as red’ka, it is also one of the most common and famous for its health benefits winter root vegetables in Slavic cuisines, reflected in folk and classic literature.
Radishes may seem spicy — but they’re not. They don’t have any pungent flavor compounds as chili peppers do. So why do they taste spicy when you bite into them?
But why should we ever bother to eat radishes? — asks the author of the article at the end.
9 Reasons to “Eat Your Radishes”! The Secret Powers of the Humble Radish
How to enjoy radishes, knowing what makes them hot-flavored? If served immediately after slicing or not sliced at all, they are hot, they bite, they kick, and they might not be healthy for some people. It changes if you cut or grate them, season them, and let them stay for 5-10 minutes. Eating them with some fat helps to consume them with pleasure as well. Bread and fat (butter, sour cream, yogurt, vegetable oil) are a must.
