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Green Radish
Root
Also known as: Green Radish, Uzbek Radish, Turp, Margilan Radish (Raphanus sativus)
About this crop
A large, crisp, mild-sweet radish with green-tinted flesh, a cornerstone vegetable of Uzbek, Tajik, and wider Central Asian cooking. Growability: an easy cool-season crop well suited to Northeast spring and fall planting.
Health information for this food is under review. Reviewed claims will include their sources and limits.
Traditional uses
Peppery, eaten raw in salads through the winter as fresh vegetables when little else is in season.
How to prepare
Julienned raw into the classic radish-and-oil salad, or added to plov and stews; sharper raw, sweet and tender when cooked.
Recipe ideas
Share how you use Green RadishUzbek green radish salad; radish in beef plov.