Radish

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Black Radish    Watermelon Radish    Storage: Separate roots from greens for best storage. Greens -maintain moisture; if they get wilted – refresh in bowl of cold water in the fridge

Freezing- not recommended

Best Uses:  salads, slaws, stirfry, saute, braised, roasted, grilled, pickle / if you don’t like the spiciness of radishes – cook them – they lose the bite. Yes, you can eat the greens too, but we recommend cooked as they can be a bit tough and prickly-about 5 minutes or until wilted but still bright green.

1/2 lb = 1 2/3 Cups sliced

RECIPES:

Radish Greens Dal – recommended by Chelsea

Pinterest – Radish Board

 

 

 

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