Radish, Raphanus Sativus, is one of the main roots eaten raw. The radish, in its best known variety, has a bright red skin, and sometimes half of it has a yellowish white color at the base, next to the small and fine root. The branches and green leaves on which the fruit is attached give it a very striking appearance. The white interior of the radish offers a slightly spicy, juicy and pleasant flavor.

The geographical origin of this vegetable is not known. Today radishes are grown in most European countries.  

Radish contains vitamins B and C, as well as calcium, iron and phosphorus

Radishes are an exquisite and original accompaniment to an aperitif, well seasoned with salt and pepper, or served with bread and butter. Mixed in salads, they provide a very pleasant taste to the palate.  

 Radishes keep in perfect condition in the refrigerator.