Raphanus raphanistrum subsp. landra

(Moretti ex DC.) Bonnier & Layens

Sea radish, Black radish, Spanish radish

Brassicaceae Edible: Flowers, Leaves, Root, Seeds pod 70,388 iNaturalist observations

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Summary

Raphanus raphanistrum, also known as wild radish, white charlock or jointed charlock, is a flowering plant in the family Brassicaceae. The species is native to western Asia, Europe and parts of Northern Africa. It has been introduced into most parts of the world and is regarded as a habitat threatening invasive species in many areas, for example, Australia. It spreads rapidly and is often found growing on roadsides or in other places where the ground has been disturbed. The cultivated radish, widely used as a root vegetable, is sometimes considered to be one of its subspecies as Raphanus raphanistrum subsp. sativus.

Description

A cabbage family herb. It grows each year from seeds. The leaves are simple and alternate. The flowers are pale yellow with 4 petals in a cross shape.

Edible Uses

All tender parts of the plant are edible. The leaves and flowers have a spicy taste or aftertaste. The seedpods can be eaten, as can the outer skin of the root (after being washed). It is said that John Walker cultivated sea radish root as an alternative to horseradish after discovering the plant on the west coast of Scotland as early as 1753.

Traditional Uses

The leaves and slender roots are eaten as a potherb. The older succulent roots are used like horseradish. The leaves are boiled and seasoned with oil and lemon. They are also used in soups and stews. They are also boiled with pasta or stir-fried.