Wild radish

Raphanus raphanistrum

vegetable · flower

Buds, flowers and young pods of a wild radish, tasting of radish, raw or stir-fried.

Origin

Mediterranean, naturalized everywhere

Where to find it

In cultivated fields, waste ground and coastal sands; in Crete and Greece, its young shoots are part of “horta”, wild greens cooked with olive oil.

Season (United States)

April to July

Preparation

The pods are picked while still tender and the buds while still tight; one to two minutes in the pan is enough.

Molecules

In small amounts, not counted Pungent glucosinolates · Insoluble fibers

Did you know?

It is the probable wild ancestor of some cultivated radishes.