Varieties we grow and love:
- Miyashige -very long, white roots with pale green tops, a nice Japanese variety, crisp, stores well
- Bravo – pale purple roots with purple and white streaks inside; sweet an spicy
- Alpine – short (5-6″) white roots, sweeter than the long varieties, most common variety in Korea
As always, fresh produce is most delicious and nutritious when consumed as close to the harvest date as possible.
Delightful in any fresh radish application. If you get them fresh in the summer, complete with greens, remove the greens and store separately wrapped loosely in plastic. The roots will store all winter in a perforated plastic back in the fridge.
– can be enjoyed in:
- with your favorite soft cheese or dip
Tips for preparing:
I never feel the need to peel mine, just a good rinse of scrubbing as needed. Of course, you can scrape or peel based on personal preference. Remove very top but do not worry about characteristic green shoulders – that’s their natural color and perfectly fine. If you have the greens, wash by plunging up and down n large pot of water
Also check out these great recipes: