A member of the mustard family, we are all familiar with the small round, red globe radish and its distinctive peppery taste and translucent, white flesh. Its leaves are similar in taste and appearance to watercress, with a peppery bite.
25# Poly Bag
Red radishes add color, crispness and spice to composed salads and appetizers; great with raw or rare fish and seafood. It is common, in France, to eat them on a baguette with butter, garnished with flaked sea salt.
Wild forms of the radish and its relatives the mustards and turnip can be found over west Asia and Europe, suggesting that their domestication took place somewhere in that area.
There are a variety of radishes with varying sizes, shapes and flavors in the market.
- Olive oil