Radishes, daikon, rettich and black radish may look very different at first glance, but they all belong to the same family. They share a flavour ranging from fresh to peppery and are used worldwide in both simple and refined dishes. From crisp spring salads to lightly pickled sides and robust winter fare, these root vegetables are remarkably versatile.
Number of varieties: several
Season: year-round (peak season varies per type)
Use: raw, pickled, boiled, stewed
One family, different forms
Radishes, daikon, rettich and black radish are all varieties of the same plant species. What sets them apart is mainly their size, pungency and the way they are traditionally used in cooking. Where one is fresh and mild, another can be bold and pronounced in flavour.
Radish
The familiar small red or pink radish is fresh, juicy and mildly peppery. It is most often eaten raw, for example in salads, on bread with butter and salt, or lightly pickled. Thanks to its short growing cycle, radish is typically a spring vegetable, but it is now available almost all year round.
Daikon
Daikon is a large white radish with a mild, almost sweet sharpness. It plays an important role in Asian cuisine, where it is eaten raw, boiled, stewed or pickled. Thanks to its juicy structure, daikon absorbs flavours well, making it particularly suitable for side dishes, soups and light pickles.
Rettich
Rettich is the European counterpart of daikon and is mainly found in German and Austrian cuisine. This long white radish is generally a little more pungent and firmer in texture than daikon. Rettich is traditionally eaten raw, very thinly sliced and lightly salted, often served as a side dish with bread, butter and sausages.
Black radish
Black radish is larger, more robust and often more pungent than the other varieties. The best-known type has a black skin with white flesh. Black radish is traditionally eaten in autumn and winter, raw and grated with a little salt or vinegar, or as part of hearty dishes. The flavour is earthier and more pronounced.
Use in the kitchen
All varieties lend themselves well to simple preparations in which their fresh character takes centre stage. When eaten raw they provide crunch and sharpness, when pickled they become milder and aromatic, and when heated they lose some of their pungency and develop a softer flavour.
- Raw: thinly sliced or grated in salads and side dishes
- Pickled: briefly or lightly pickled with vinegar and salt
- Warm: boiled, stewed or sautéed in dishes
