Radish
Crisp, juicy and peppery.
Storage
Store with tops off in the fridge. Roots will keep for a couple weeks in the crisper.
Cooking Tips
Typically eaten raw, sliced in a salad, amazing pickled, or simply salted and eaten with butter. If your not a fan of raw radishes, try then roasted with other veggies!
Recipes
Collard green and radish slaw with crispy shallots
Roasted sweet potato, asparagus & radish salad with hemp garlic mustard dressing
