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black radish


Botanical name: Raphanus sativus var. niger

Schwarzer Rettich


Origin, areas of cultivation


The black radish belongs to the family of Brassicaceae, the cabbage plants. It is grown above all in Eastern European countries, where it is used to enhance sauces, for example. In Germany as well it can be found in many a garden.




Black winter radishes are available from October until February.


Appearance, taste, characteristics


This is a tuberous, thickened black root that frequently still has long, very thin root offshoots attached. It is very sharp and is therefore seldom eaten raw.




Radishes contain glucosinolates, which are secondary plant substances. When they are comminuted, e.g., by chewing or grating, mustard oils are formed, which are responsible for the sharp taste. Mustard oils most likely have an antibiotic effect; for this reason the radish is recommended as a home remedy for colds.

100 g contain:



Radish, fresh

Energy (kcal)


Water (g)


Protein (g)


Fat (g)


Carbohydrates (g)


Fibre (g)


Vitamin C (mg)


Vitamin A (RE) (µg)


Folic acid (µg)


Potassium (mg)


Sodium (mg)


Calcium (mg)


Magnesium (mg)


Iron (mg)



Harmful substances


The nitrate content of radishes can be very high, at 1000-4000 mg per kg. This is especially true of plants grown in greenhouses.


Preparation and storage


If black radish is soaked in water and then cooked or steamed it is milder. The cooking time is 10-25 minutes, depending on the size and on how it is cut. When cooked it tastes similar to white turnips. Black radishes will keep for maximally 3-4 months. A cool, dark, dry place is ideal.





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