John Myers
Because of its bright red color, the red radish often finds its way into our shopping baskets. Just like the white radish, the red radish can also be artfully cut into a spiral. When you cut it open, you will quickly notice that only the outer skin of the red radish is coloured, while the flesh is white, like other types of radish.
Origin
Radishes have been cultivated in Germany for a very long time. However, the plant has its origins in the Near East.
Season
From May you will receive fresh radish goods from Germany throughout the summer months.
Taste
The red color of the radish does not affect the taste, the ingredients are comparable to those of other types of radish. Just like the other types of radish, the red radish tastes hearty and spicy, and the mustard oils it contains give it a pleasant spiciness.
Use
Finely shaved or grated, the radish tastes great in a salad or raw. Slightly salted on bread or dressed with a vinegar and oil marinade, the red radish is a hearty snack. With a little salt, you can reduce the spiciness of the radish in your radish recipes.
Storage
Radish should be stored in a cool place, it is best to remove the leaves beforehand. Green radishes will keep in the fridge for three to five days. You can extend this period by wrapping the radish in a damp kitchen towel for storage.
