I got a black radish in my CSA box last week. I had always thought of radish as those cute, tiny little red vegetables that come in a bunch. Turns out, they can also be huge, dark, and resemble beets (while tasting nothing like them). They're skin is black (hence the black radish part), but their insides are wide and kind of spicy. Definitely a challenging vegetable to work with!
Black radishes are a member of the Brassica family, making them relatives of cabbage and brussel sprouts. They are rich in ascorbic acid (vitamin c), folic acid, and potassium as well as B6 and magnesium. As with other root vegetables, removing the peel removes a lot of the nutrients.
After doing some more research, I found out that black radishes are traditionally used in Chinese medicine to stimulate the gallbladder for digestive health and well as to help maintain pulmonary health.
I tried roasting them in olive oil and throwing them into a lentil salad. I thought they were gross and made my boyfriend finish eating them. (Apparently, if you peel them, that strong flavor diminishes some). I thought my black radish experience was over, but then of course, as a CSA goes, there they were again this week. So now I have a pound of them and I'm not sure what to do with them.
Let me know if you've got any ideas!