FRENCH RADISHES
French Radishes (Raphanus sativus), also called the French Breakfast Radish, are characterized by their elongated, oblong shape, rosy-scarlet skin, and bright white tip — think French nails! These radishes are crisp, mild, slightly sweet, and have a subtly peppery flavor, making them perfect for snacking!
In season: Early April to December, thanks to our greenhouses
Nutritional value: French Radishes contain calcium, iron, magnesium, phosphorous, zinc, copper, as well as vitamins B6, A, and K. Thanks to this nutritional profile, French Radishes support hydration, immune health and metabolic function!
Storage tips: French Radishes store well in the crisper drawer of your refrigerator. Keeping the tops on is ideal, as this helps them last longer. If you opt to de-top them (don’t toss those greens, sauté them!), store them submerged in water or in a container for over a week.
Culinary uses: French Radishes have near limitless culinary potential — eat raw, sauté, braise, grill, roast, stir-fry, steam, fry, pickle, ferment! Cooking French Radishes will help cut back on their peppery bite!
