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Ingredients: Radish

A root vegetable with an edible bulb and leafy green stems. They are seen in a variety of colors, including white, light purple, and pink. They are typically peppery and pungent in flavor. 

Most likely the eastern Mediterranean region or Asia. 

The Spanish introduced radishes to the Americas in the 16th century. 

Radishes can be categorized into four groups: small or western, oriental, leaf, and rat-tailed. 

New Oxford Book of Food Plants by John Vaughan et al. (2009) 

The Oxford Companion to Food. 3rd ed., by Alan Davidson and edited by Tom Jaine (2014)

Radish Recipes