NOTE: 1 = 1 Bunch
Edible root vegetable of excellence: pickle, stir fry or slice thin and add to a salad...the perfect pop of colour and flavour to add to your meal!
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy texture. Among the most popular varieties are the small, cherry-sized common variety which has a red skin and white flesh (the French Breakfast radish is a variation on this type, and has an elongated shape with a deep pink skin that fades to white at the roots).
You can also find black radishes, popular in eastern Europe, which are more strongly flavoured, as well as large white mooli or diakon radishes, which are shaped like carrots. They are popular in Asian cookery and have a very mild flavour.
Radishes are rich is folic acid and potassium and are a good source of vitamin B6, magnesium, riboflavin, and calcium.
Common red-skinned: raw in salads. Mooki or daikon: raw or stir-fried (3 minutes). Add radish greens to salads.
Sourced locally across the Shoalhaven, Far South Coast and a little from farmers in the Illawarra. They are grown under clear skies and fresh air; hot sunny Summers and frosty Winters.
Our farmers use permaculture principles and their sowing, weeding and harvesting is all done by hand, without the use of chemicals, pesticides or herbicides preferring green manure crops, compost and natural minerals for biological soil balancing.