Black Radish

This sooty subterranean, as fierce in flavor as it is dark in color, is a favorite in cold climates and was originally grown for winter storage. Its dense flesh permits extended keeping without sprouting or pithiness. Almost as pungent as horseradish, it is very firm and rather dry—a far cry from the small scarlet globes that are served as appetizers. Black radishes grown for the North American market are the shape and size of medium-large turnips, charcoal to cocoa outside and ivory within. Elsewhere, they are equally likely to be cylindrical, rounded, or top-shaped.