If the white radish needs to be blanched, it is best not to exceed 20 seconds. White radish can be eaten directly raw, so it can be cooked or not, but some people with bad stomach may not be suitable for eating raw radish directly, which depends on their own needs.

Generally speaking, it is recommended not to blanch, because some vitamins in radish are not resistant to high temperature, which is not conducive to the absorption of nutrients after blanching, but many people can't stand the spicy taste of white radish. This is to prepare some boiled water and blanch the cut radish with boiled water.

White radish, an annual or biennial herb. The root is fleshy, rectangular, spherical or conical, and the root bark is green, white, pink or purple. The stem is erect, stout, cylindrical, hollow and branched from the base. Basal leaves and lower leaves have long stems, usually with big heads pinnately divided, coarse hairs, 1~3 opposite lobes, and serrated or notched edges; The middle and upper leaves of the stem are oblong to lanceolate, with small upward gradient, no crack or slight division, and do not hold the stem.

Racemes, terminal and axillary. These flowers are pale pink or white. Silique, non-dehiscent, nearly conical, straight or slightly curved, beaded with interspecific constriction, with a long beak at the top, 2.5 ~ 5cm long, and spongy fruit wall. 1~6 seeds, reddish brown, round, with fine mesh.