mooli

Mooli is the white radish (Raphanus sativus) commonly referred to in India and surrounding regions. The term typically denotes the long, crisp root with a peppery flavor, often harvested with the green tops attached. The edible greens are also used in cooking or as garnish. In many markets, mooli is distinguished from the small red radishes more commonly seen in Western produce sections.

Description and varieties: The typical mooli is a large white root, sometimes with a slight tint near the tip, and green leafy tops. The flesh is crunchy, and the flavor ranges from mild to fairly peppery depending on age and growing conditions. While white mooli is most common in Indian markets, other radish varieties exist worldwide and may be labeled differently.

Culinary uses: Mooli can be eaten raw in salads, grated into chaats, or sliced in sandwiches. It is often pickled as achar or cooked in vegetable dishes such as mooli ki sabzi. The leaves are sautéed as a side dish or used in saag and soups, providing a slightly bitter-green note.

Nutrition and health: Raw mooli is low in calories and provides dietary fiber, vitamin C, and potassium. The leaves can offer notable amounts of calcium and iron. Like other cruciferous vegetables, radish contains glucosinolates, which may have antioxidant properties. Cooking affects vitamins but can enhance digestibility and flavor.

Cultivation and availability: Mooli grows best in cool seasons and can be cultivated in gardens or pots. It matures quickly, often within 25–60 days depending on variety and growing conditions, and is commonly available year-round in many South Asian markets.