Date published: Monday, August 03, 2015 Author: Joanna M. Comments: 0
The red radish dates all the way back to pre Roman times. It's a keeper! Crisp and peppery, this root vegetable is surprisingly versatile. It's zingy and crunchy in salads and
flavoursome and pretty in soups. That's why it's our pick of the week!
The upside of munching on a radish includes a healthy dose of folic acid, potassium and plenty of vitamin B6.
How to pick:
The leaves should be bright green and not wilted. Check that the roots are brighly coloured and the bulbs are firm.
How to store:
Keep radishes in a plastic bag in the crisper of your fridge. If you are not eating them straight away cut the tops off before storing in the fridge.
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