Black Radish Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Raphanus sativus
Use in salads, creamed or cooked like turnips.
Good-quality black radishes will be firm, smooth-skinned and have an even, black exterior. They must be peeled before eating.
Avoid product that is soft or wrinkled.
Always store in the refrigerator.
To prolong shelf live, soak in warm water for 2-3 minutes before refrigerating.
In general, vegetables will not ripen further after harvest.
Black Radishes are a good source of dietary fiber and vitamin C.
Don't throw away lettuce, greens, celery, etc that has been in your refrigerator a little too long and gone limp. Revive most leafy vegetables by cutting a small amount from the stem-end, soaking in warm (100 degree) water for 5 minutes, drain and refrige
Quick-growing radishes get their name from the Greek word for fast-appearing. Cultivation is traceable to ancient China and Egypt.
This member of the mustard family comes in a variety of different colors (mostly variations of reds, whites and blacks), sizes (up to 100 pounds each) and shapes (as long as three feet).
Don't make the mistake of discarding the broccoli stalk! Simply peel the outside skin from the stalk and cook as you would the rest of the broccoli. (...)
Tip/Trivia of the Day Archive
Locally Grown Is Complex
Friday, October 11, 2013