The black radish, with its rough thick outer shell and pure white pungent bitter interior, is the dark horse of the radish universe. Cultivated by farmers since the days of ancient Egypt, Raphanis sativus var. sativus tolerates extremes of climate, grows to a generous size and contains considerable quantities of vitamin C.
I am told that the black radish, which stores very well, was a staple food for my Eastern European ancestors during long cold winters when few fresh vegetables were available. It was peeled and sliced and eaten with raw onion, salt and heavy dark sourdough rye bread. In France it is known as "Gros noir d'hiver", or "large black of winter".
your rhino hide shell
protects a bitter snowy core
from which the lovely
green shoots spring