RD701A - Noir Long Maraicher Certified Organic
CERTIFIED ORGANIC. This delicious heirloom has a robust flavour characteristic of black radishes. Stronger than regular radishes, their milky white flesh contrasts gorgeously with their black skins. This winter specialty is satisifyingly spicy but are easy to digest. They are a source of Potassium, Vitamin B9, as well as Calcium and Glucosinolates. Eat them fresh, as they lose their crunch after a few days in the refrigerator. Typically eaten raw, they shine when grated as a topping on any dish that would benefit from a warm, spicy kick. Black radishes pairs well with feta cheese and smoked fish. Their spiciness mellows when cooked so try them mashed with potatoes, or as homemade chips for a unique treat.
- Heirloom with robust, spicy flavour
- Winter radish
- Typically eaten raw
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How To Grow
Time your radish plantings a week apart for a longer harvest period. The secret to growing a great radish is to plant when the weather is cool, to not plant too close together and to harvest promptly before the roots get woody and bitter. Every part of the radish is edible. If you leave some of your radishes to go to seed you’ll find the pods before seed set are tender and juicy with a wonderfully sharp flavour that is excellent in stir-fries and soups. If you harvest the seeds before they dry they have a taste and texture reminiscent of caviar. Imagine the fresh seeds lightly sautéed with garlic and thyme on a bed of radish leaves. A gourmet delight! Follow along with this handy How to Grow Radishes from seed Guide and crunchy salad delights.
