Radishes belong to the Brassica family, which includes other cruciferous vegetables, mustards, and wasabi. Radishes contain glucosinolates, which give them their peppery flavor.
This oblong heirloom radish's vibrant color graduates from a vibrant red or pink to a white tip. Very crisp. Quaintly named, this variety is topped with bright greens and offers an excellent mildly spicy flavor.
Radishes contain Vitamin C, calcium, magnesium, folate, and potassium. The bright red coloring indicates the presence of anthocyadinins, which are antioxidants. Natural medicine practitioners recommend radishes for stimulating digestion.
Mildly peppery French Breakfast radishes can be enjoyed with a dab of sweet cream butter and salt, tossed raw into salads, roasted, braised, or pickled. The greens can go straight into salads, or be added to soups or pastas. Radishes pair well with blue and feta cheeses, as well as lemon juice and mint. They make pretty floral garnishes - just make cuts in the end and place in ice water.
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