As the saying goes, "An autumn radish is worth its weight in ginseng," and right now is the perfect season for these "little ginsengs." What is less known, however, is that different parts of the radish have different textures and are best prepared in different ways. When you eat a radish from top to tail, you're using every part of this precious vegetable.
Pickled White Radish
The top 3 to 5 centimeters of the radish has less moisture and a very firm texture, making it suitable for slicing and stir-frying, for use in soups, or for mixing with lamb as a filling, which yields an excellent flavor.
The middle section of the radish contains more sugar, is sweeter, and has a crisp, tender texture. This part offers the best texture of the entire radish, so it's ideal for eating raw. It's also particularly delicious when used in salads or cold dishes. Additionally, it can be stir-fried or used in soups.
The section from below the middle to the tail contains more amylase and mustard oil, giving it a spicy flavor that can aid digestion. If you enjoy the spiciness of radishes, you can eat this part raw or pickle it into radish chips. For those who find the spiciness too strong, cooking methods like stir-frying, stewing, or using it as a filling can help reduce the sharp flavor.
Finally, it's worth noting that to get the most nutritional value, radishes are best eaten with their peel on.