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Radishes

CSA Crop List

Radishes

OSGF

Plant family: Brassicaceae

Latin Name: Raphanus sativus

Varieties We Grow: French Breakfast, Easter Egg, Cherry Belle, Sora, Bacchus, Daikon, Red Meat (Watermelon)

Storage: Store radish roots and greens in a bag/airtight container in the refrigerator for up to 1 week. Radish greens will wilt sooner than roots. 

Radishes come in such vibrant and interesting colors, like white, red, pink and purple and even have intricate flesh colors, like the bull's eye design of watermelon radishes. French breakfast radishes are by far the mildest in spice, followed closely by colorful round radishes. Many people believe watermelon radishes to be the spiciest, though it’s up for debate! Radishes make great additions to salads, sandwiches, veggie wraps, stir-fries and soups or dipped in hummus, an herby butter or dressing. Radishes are also tasty pickled or added to ferments. 

Daikon radishes have been grown in East and South Asian countries for a long time and are typically characterized by their large white roots. Unlike other smaller radishes, daikons don't lose their ideal texture the larger they get. Daikons are more mild and sweet in flavor compared to other radishes, though they can have a spicy kick to them. Daikons are found in traditional kimchi and Vietnamese Banh Mi sandwiches. Watermelon radishes are an heirloom variety of Daikon and get their name from the pale green and white skin and bright pink interior flesh. 


​​Recipes

Jason’s Radish Document: One concept, three recipes