Bold, beautiful, and a little old-world in the best way. Black Spanish radishes have a charcoal-black skin and a crisp white interior with a peppery bite - stronger than a typical red radish, but still super versatile.

In Europe, it’s known as the Black Winter Radish, as they add instant flavor and crunch when fresh foods feel limited. And often eaten in Germany as a "beer radish", served thinly sliced with salt and paired with a light beer.

Flavor + texture: crisp, spicy-peppery (mellows when cooked)
Best ways to use:

• Thin-sliced raw with salt + olive oil (or butter) on good bread (add a light beer too!)

• Shaved into salads for a sharp, crunchy edge

• Quick pickled for tacos, bowls, and sandwiches

• Roasted or sautéed to soften and sweeten the bite (great with potatoes and mushrooms)

Prep tip: peel if you want it milder, or keep the skin on for max punch. Slice thin for raw use.