Radish History
Radish doesn’t have a clear history as there are several areas of the globe where wild radish grows. First referenced as an important crop in ancient Egypt and revered for its medicinal properties, it was depicted on the walls of the pyramids. Also documented as a highly important crop in China over 2000 years ago.
Nutrients
Radish is a powerhouse of nutrients- full of vitamins A, C, E, K, and B, high levels of folic acid, iron, phosphorus, magnesium, calcium, and zinc. Radish, like broccoli, contain sulforaphanes, a highly recognized anti-cancer component. Top those vitamins and minerals off with being rich in essential amino acids and chlorophyll, amazing!
Best to consume for:
Alzheimer’s Disease, High Blood Pressure, Cardiovascular Disease, Diabetes, Cancer, Hair, Skin & Nails, Weight Loss, Gut Health, Immune Boost
Flavor profile
Tenderly textured, but don’t let that fool you! Radish microgreens draw you in with the initial grassy sweetness followed by a zingy peppery heat.
Culinary Use
Radish microgreens round out a good salad with that crisp peppery bite. Layer into any sandwich, burger or just as a beautiful garnish. If you’re into Indian cuisine, include these in a Raita, a Paneer Paratha or just mix with yogurt, lemon juice and some sunflower seeds in lieu of a bottled dressing.
Store-Radish are one of the more delicate stemmed microgreens. Store them in an airtight container in the refrigerator. Do not wash until ready to use, then spritz them lightly with cool water or dip in cool water then gently pat dry.