Dating back to ancient Egypt, this large radish has a coarse, soot-black skin and a flesh that's white and crisp. The assertive flavor can be horseradish hot, the sting of which can be tamed with salt. Scrub and trim as you would regular radishes. Use in salads, soup, and stir-fry dishes.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.