White radish is most often grown for its root, the great thing about white radish is that it is available year-round offering the best flavor. The root of the White radish is cylindrical with a white skin similar to that of a carrot or turnip. The flavor of the White root is like a less-fiery radish; mild and tangy with a crisp and juicy texture.
White radish contains high amounts of vitamin C, potassium and phosphorus. White radish has been shown to help aid in the relief of migraines by opening up constricted blood vessels. Apart from the benefits outlined above, radishes work as a good appetizer, mouth and breath freshener, laxative, and metabolism regulator.
Here’s a trick to keep any type of radish crisp as the day you bought it for up to a week. Trim the leaves, stem, and root off of the radishes. The leaves draw water from the radish, causing it to dry out faster and thoroughly wash the radishes to remove any dirt. White radish usually are eaten raw, cooked or pickled.