Radishes also slightly pink as microgreens
The sharp, crunchy red balls of radishes are tubers that grow underground. Radishes can be grown as microgreens at home without soil and even the small greens have a slightly pink touch of color.
How does it taste?
Just as you would expect from adult radishes, the younger ones also taste fresh and spicy and are really crunchy even as microgreens.
The spicy taste goes wonderfully with light soups, as a sushi topping or with anything that requires a certain kick. In terms of taste and color, the pink color is also pleasing to the eye. While the radish tubers quickly become limp after purchase, the microgreens remain nice and fresh.
The radish belongs to the cruciferous family, just like its close relative the radish. The name comes from the Latin word “radix”, which means root. The original origin of the radish is unknown; in Europe it was the French who first introduced it to the menu.
Similar to chili, radishes are hotter when they come from warmer growing regions. Unlike chili, however, the mustard oil it contains is responsible for its spiciness and is actually what the plant uses to protect itself against predators.
The rule of thumb for fully grown radishes is: the smaller the hotter, the healthier. This rule can be applied to the entire plant and the microgreens bring the concentrated power of folic acid, vitamin K, calcium, magnesium and mustard oils.