The black color of Spanish Radishes has been an interesting addition to culinary cuisine. Our co-op style produce shares will be happily decorated with this extremely nutritious vegetable this weekend. This lovely root has been a favorite of European cooks for centuries, and if you have an ancestor from the other side of the Atlantic, you might have already tasted this flavorful vegetable.
Black Spanish radishes are a winter vegetable that bestows the eater with many nutritional benefits – they’re a good source of vitamin C, sulfur, fibers, and vitamin B and are thought to promote digestive health, detoxify the liver, boost the immune system, and fight aging.
Now, the only question you might have is how to get rid of the sharpness or spiciness of this radish. The most popular (and easiest) way to do this is:
- Slice the radish with a mandoline or cut it really thin
- Salt and let stand for 10 minutes
- Serve it on sandwiches
These recipes are also loved by many:
How to keep radishes fresh:
- DO separate radishes from greens
- DO rinse them in cold water
- PUT paper towel in a glass jar (you can also use a Ziploc bag), add wet radishes, and put additional paper towel on top
* * *
We’ll have additional bunches at the Farmstead this weekend for you to pick up. Enjoy.