Radish

The storage tuber, which can be up to four centimeters thick, sometimes tastes spicy.

The radish ❤️ is a small root vegetable with a spicy, peppery flavor, popular in many cuisines around the world. In Switzerland and other European countries, it is commonly eaten raw as a snack, in salads, or as a garnish. Radishes belong to the cruciferous vegetable family and are known for their crisp texture and refreshing taste.

Depending on the variety, radishes can be red, white, purple, or even bi-colored. They’re often sliced thin and seasoned with salt or lemon juice to enhance their flavor. Some people even use the leafy green tops in pestos, soups, or as cooked greens.

Radishes are very low in calories and fat but rich in vitamin C, potassium, and antioxidants. Their high water content makes them a hydrating and crunchy addition to meals, especially in warm weather.

They grow quickly and are easy to cultivate at home, whether in a garden or a balcony planter. Radishes are a colorful and flavorful component of snack platters, sandwiches, or traditional European meals.

Radishes are believed to have originated in Asia and have spread globally over centuries. Today, they are an essential part of many modern and traditional kitchens.