Other
Radish
The crisp root of Raphanus sativus, usually the small red kind, eaten raw. The heat is in the skin and the outer flesh.
Origin
An Old World root, grown as a quick salad crop.
Flavour
Watery, peppery, and clean.
How to use it
Slice it into salads, or roast larger radishes, which turn sweet.
Storage
Refrigerate, with the leaves removed, and use them while they are still hard.
Recipes using it
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