Radish
The radish was amongst the first vegetables ever
cultivated. In addition to being edible, it is also sought after
for its medicinal properties.
There are several different types of radish: red, black, and white. The red radish is usually round or oval measuring between two to three centimetres in diameter. Its firm, crunchy flesh is sometimes white, sometimes red, yet its skin is always red. Its tart, pleasant taste is quite refreshing. Radish leaves are also edible.
- Select firm, smooth radishes that are free of bruises or blemishes. Larger radishes tend to be tough and very tart.
- If the leaves are still attached, they should be crisp and bright green.
- Can be eaten raw in salads, sandwiches or as appetizers with dips. Radishes are excellent in soups, ragouts, sautéed or stir-fried Chinese style (particularly the white radish).
- Can also be marinated.
 Beef and Radish Stir-fry |
 Chicken Scallops and Radishes With Honey Cream Sauce |
 Summer Bounty Chef's Salad |
 Japanese Beef Salad |
 Rice Salad and shrimp |
Click here and discover all our recipes with radish !
Radishes are available year-round in the produce section of your local METRO supermarket.
Raw radish is a good source of potassium and vitamin C. It also contains folic acid.
Radishes can be refrigerated for one week with leaves
removed.