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 Radishes
A root vegetable. Red, white and black. Originated in Asia. It is used
as an appetizer, as a garnish (in the form of radish roses) and in salads.
It goes well with cold butter and salt. Radishes are rarely cooked.
In China and Japan most of the
radish crop is pickled in brine. In fact
nearly one third of the tonnage of vegetables grown in Japan is radish (daikon).
the radishes are pickled whole in large containers,
with rice hulls added to the brine. In Egypt, a
Radish Spouts give an alternative method of adding the peppery flavor with a different texture.
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