Black Radish is a Eastern European traditional vegetable in winter. Beyond its black skin you discover a pearl-white flesh, with a texture, taste and flavour similar to spring radish. It is best enjoyed raw, in salad or as sticks with spreads. Some cook it in stir fry and curries. A legend says that if you make a well in the middle of an unpeeled radish, fill it with honey and leave to infuse for 10 days, it will make a perfect syrup for colds and bronchitis. In any case, it will not do any harm!
