Red Radish Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Raphanus sativus
Salads, garnish & vegetable platters.
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 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.
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.
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.
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).
The Massachusett Native American word for "eaten raw" is "Askutasquash." An important Native American food, few shared the desire to eat squash raw, (...)
Tip/Trivia of the Day Archive
Locally Grown Is Complex
Friday, October 11, 2013