White Icicle Radish Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Raphanus sativus
Salads or stir-fry cooking.
Good-quality White Icicle radishes will be smooth, firm and one to four inches long.
The coloring will be an even bright white with no blemishes or scars. The tops will be bright green and crisp.
Avoid product that is soft, dull-colored, has 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.
White Icycle radishes are very low in Saturated Fat and Cholesterol. They're also a good source of Vitamin B6, Folate, Calcium, Magnesium and Phosphorus, and a great source of Dietary Fiber, Vitamin C, Iron, Potassium and Copper.
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).
Requiring plenty of moisture to assure crisp texture and good flavor, icicle radishes mature in about 27 days after planting from seed.
The Massachusett Native American word for "eaten raw" is "Askutasquash." An important Native American food, few shared the desire to eat squash raw, (...)
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