Rettich is a fresh, crisp root vegetable with a lightly peppery flavour. This white radish-like vegetable is often eaten raw in salads, thinly sliced as a topping, or used in simple cold dishes.
Latin name: Raphanus sativus
Origin: Asia (original origin), now cultivated worldwide
Plant type: root crop / radish-type vegetable
Use: root
Description
Rettich is the name commonly used in a European context for white radish varieties similar to black radish. The vegetable has a long or somewhat shorter, firm root with white flesh and a fresh, peppery flavour.
Compared with black radish, rettich is usually milder and juicier. Its crisp texture makes it particularly suitable for raw preparations. The pungency comes from natural mustard-oil-like compounds released when the vegetable is sliced or grated.
In the kitchen
Rettich is mainly used raw. It can be thinly sliced, grated, or cut into fine strips. This makes it well suited to fresh salads, as a topping for sandwiches, or served with fish dishes and cold platters.
The flavour combines well with apple, cucumber, yoghurt, fresh cheese, lemon, vinegar, and mild herbs. Rettich also pairs nicely with smoked salmon, pork, or simple lunch dishes. If you prefer a milder taste, sprinkle the slices briefly with salt and pat them dry afterwards.
Storage & preparation
Store rettich in the refrigerator, preferably in the vegetable drawer. This helps it stay firm and juicy. Once cut, it is best wrapped well so it does not dry out.
Wash the vegetable before use and peel larger specimens if the skin is rather thick or tough. Rettich is usually eaten raw, but it can also be briefly heated in stir-fries or light soups, which gives it a milder flavour.
Uses
- Raw in salads
- Thinly sliced as a topping
- Grated vegetable in fresh side dishes
- With fish, meat, and cheese
- Briefly heated in stir-fries or soup
