Radish pods

Raphanus sativus

vegetable

Young green, peppery radish pods, stir-fried with spices or with potatoes in winter.

Origin

Northern India and Pakistan

Season (United States)

January to March

Preparation

The young pods are eaten whole, raw for their bite or stir-fried for two to three minutes; once too big, they turn stringy.

Molecules

In small amounts, not counted Pungent glucosinolates · Insoluble fibers

Did you know?

One variety, the rat-tail radish, is grown for its pods rather than its root.