Truly an heirloom from ancient Egypt, this is the SPICIEST radish known to man – IF EATEN RAW – BUT ROASTED OR PLACED IN A STIR FRY, IT IS MILD AND DELICIOUS. Its skin is jet black and flesh is very white.
Winter Radishes are not like spring radishes – they are intended to be cooked!! The black radish is very popular in Middle-Eastern, Asian, and Latin recipes. It goes well sliced or cubed in a stir-fry with bak choy, garlic, sweet peppers, cooking greens, etc.
Those radis are delicius fry . I fry t hem with garlic and thon add bol choy with little bit of water, salt, red pepper. Let them boiled til the bok choy are tender.
I would like to know if the whole radish can be eaten or do we have to peel it?
They do not need to be peeled.