Image of Red Radish

Scientific Binomial Name: Raphanus sativus

SELECTION INFORMATION
Usage

Salads, garnish & vegetable platters.

Selection

Good-quality radishes will be smooth, firm and small to medium-sized.

The coloring will be an even bright cherry red with no blemishes or scars and the tops will be bright green and crisp.

Avoid

Avoid product that is soft, dull-colored, has white or brown scars, or black spots.

If the tops are yellow, limp or slimy, the radishes are either old or have not been refrigerated properly.

Storage

Always store in the refrigerator.

To prolong shelf live, soak in warm water for 2-3 minutes before refrigerating.

Ripening

In general, vegetables will not ripen further after harvest.

  • Nutritional Information
  • Radish is low in Saturated Fat, and very low in Cholesterol. It's also a good source of Riboflavin, Vitamin B6, Calcium, Magnesium, Copper and Manganese, and a great source of Dietary Fiber, Vitamin C, Folate and Potassium.

  • Tips & Trivia
  • To avoid moisture and nutrient loss, remove the leaves from radish bulbs.

    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).

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