Description
Radishes are small, crunchy roots, red outside and white inside, with a fresh, slightly peppery taste. They grow in just a few weeks and are among the first vegetables to harvest in spring.
Raw and thinly sliced they brighten salads and crudités; braised with spices they become sweet and mild; fermented with umeboshi vinegar they turn the brine pink. And don't throw away the leaves: when fresh, they make a perfect risotto.
Raw and thinly sliced they brighten salads and crudités; braised with spices they become sweet and mild; fermented with umeboshi vinegar they turn the brine pink. And don't throw away the leaves: when fresh, they make a perfect risotto.
