Radishes – rosy prospects

Radishes as Microgreens: Light Pink

The spicy, crunchy red radish bulbs are roots that grow underground. You can easily grow radishes as microgreens at home without any soil, and even the tiny greens have a light pink hue.

How do they taste?

Just like mature radishes, the young ones taste fresh and spicy and are already delightfully crunchy as microgreens.

Best paired with?

The sharp taste pairs wonderfully with light soups, as a sushi topping, or with anything that calls for a certain kick. Both in taste and color, as the pink hue is also a feast for the eyes. While radish bulbs quickly wilt after purchase, microgreens stay beautifully fresh.

Radish Knowledge

The radish belongs to the cruciferous family, just like its close relative, the daikon. The name comes from the Latin word "radix," which translates to root. The original origin of the radish is unknown; in Europe, it was the French who first added it to their diet.

Similar to chilies, radishes are spicier when they come from warmer growing regions. However, unlike chilies, the mustard oil contained in radishes is responsible for their spiciness, which the plant primarily uses to protect itself from predators.

What's inside?

For mature radishes, the rule of thumb is: the smaller, the spicier, the healthier. This rule applies to the entire plant, and microgreens bring a concentrated dose of folic acid, vitamin K, calcium, magnesium, and mustard oils.