Radish
If you’re ever looking for a way to spice up your vegetables juice, add a radish!
Did you know:
- Radishes are a great source of vitamin C and are rich in minerals like sulphur, iron, and iodine.
- They are known to have been cultivated by the Ancient Egyptians and given to workers on the pyramids.
- Radishes are hardy but cannot withstand summer heat or severe freezing. They thrive as fall, winter, and spring crops in the South, as spring and autumn crops in the North; and in areas of high altitudes and northern regions with cool summers they thrive from early spring to late fall
Heirloom Varieties
- French Breakfast is the traditional looking rosy scarlet radish that has a white tip and its crisp white flesh is mildly piquant. The roots and green tops can be pickled or cooked.
- Long Black Spanish has large black skinned roots with pungent flesh. This variety is grown primarily for winter storage as it keeps well all winter stored in moist sand.
- Rat’s Tail varieties have long slender, purple pods. They should be picked as soon as they reach full size, which is between 8-12 inches. They are delicious raw in a salad and also very good pickled. This variety originated from South Asia
- White Icicle/Lady’s Finger is a mild flavored white variety with tapering roots up to 5 inches long. This particular variety can be grown in summer months, as it is heat tolerant with excellent crisp texture and good taste.
