new icn messageflickr-free-ic3d pan white
Radishes | by fesign
Back to photostream

Radishes

The most commonly eaten portion is the napiform taproot, although the entire plant is edible and the tops can be used as a leaf vegetable.

The bulb of the radish is usually eaten raw, although tougher specimens can be steamed. The raw flesh has a crisp texture and a pungent, peppery flavor, caused by glucosinolates and the enzyme myrosinase which combine when chewed to form allyl isothiocyanates , also present in mustard, horseradish and wasabi.

Radishes are used in salads, as well as in many European dishes.

 

Dim the Lights

2,377 views
5 faves
242 comments
Taken on September 1, 2009