Black radish is a firm, pungent root vegetable with a distinctive flavour. Black radish in particular is known for its bold character and is eaten raw, grated, or sliced in salads and simple winter dishes.
Latin name: Raphanus sativus
Origin: Asia (original origin), later widely spread across Europe
Plant type: root crop / radish-type vegetable
Use: root
Description
Rammenas is a collective name for larger radish-like root vegetables. In the Netherlands, the term usually refers mainly to black radish: a round or elongated root with a dark skin and white flesh.
The flavour of black radish is generally sharper and earthier than that of white rettich. Its texture is firm and crisp, which makes the vegetable especially well suited to raw use. Because of its pronounced flavour, black radish has a very distinctive place among winter vegetables.
In the kitchen
Black radish is usually eaten raw, for example grated into a salad or cut into thin slices with a little salt, lemon, or vinegar. Its fresh sharpness pairs well with apple, yoghurt, cream, mustard, and other winter flavours.
It is also very suitable on bread or as a simple vegetable dish with cold cuts and cheese. In some preparations, the vegetable is briefly stewed or simmered, which softens the flavour slightly. Even so, the real strength of black radish lies in its raw, pungent character.
Storage & preparation
Store black radish in a cool, dark place or in the refrigerator. Thanks to its firm texture, it usually keeps quite well for a long time. Before use, trim the end, wash the vegetable carefully, and peel it if necessary, especially black radish with a thick skin.
If you want a milder taste, you can briefly mix slices or grated black radish with salt and then let it drain. A dressing with a little acidity also helps to bring the pungency into better balance.
Uses
- Raw and grated in salads
- Sliced with salt and acidity
- With cheese, cold cuts, and simple lunches
- In fresh winter vegetable dishes
- Briefly stewed or simmered
