Season: winter–spring
Flavor: notes of horseradish, with a firm, crisp texture
Volume: loud
Techniques: grate, pickle, raw, roast, sauté, stew, stir-fry
Tips: Peel before eating. Grate into soups and stews.
almonds
apples
beans, e.g., mung, pinto
bell peppers, e.g., red
chili pepper flakes
chips
chives
cilantro
garlic
ginger
greens
honey
lemon
mint
mirin
oil, e.g., olive, sesame
onions, e.g., red
oranges, blood
parsley
parsnips
pepper, e.g., black
potatoes
salads, e.g., green, potato
salt, e.g., sea
shallots
shiso
soups
squash, e.g., butternut
stews
sweet potatoes
vinegar, rice
walnuts