Vegetable
Black Spanish
A tier
Black Spanish radishes have rough black skin and pure white, dense, pungent flesh—a winter storage type far hotter and more serious than spring cherries. Traditional European use includes grated pungent salads, buttered thin slices, and long cellar keeping. Size can approach a turnip. Peel the black skin if tough; slice thin because heat is real. Excellent with fatty foods that tame pungency. Store in cold sand or fridge crisper for months when sound.
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History
Black-skinned winter radishes were grown on the Iberian Peninsula and beyond.
Black Spanish types spread through European winter kitchen gardens.
American seed lists offered Black Spanish for storage radish crops.
Chefs rediscovered Black Spanish for assertive radish heat and looks.