A familiar member of the cabbage family, the radish is a tasty, crunchy, colorful addition to any salad. If you normally shy away from eating radishes because they are too “hot”, try some of our cool-weather crop radishes. They are less likely to have that “hot” bite to them and are actually a little sweet when grown in cooler temperatures.
Remove radish tops leaving 1-2 inches of stems. Place radishes in the coldest area of the refrigerator in a perforated bag to keep them crisp. Perfect for snacking or slicing into salads to add color and flavor.
All produce is cleaned and raw for those who want to prepare their own salads. These are not ready-to-eat. We recommend rinsing your produce before eating.
Although not the nutritional superstar like kale and other greens, the unassuming little radish is still a cruciferous vegetable and contains important phytonutrients like sulforaphane and glucosinolates. According to the National Institute of Health, cruciferous vegetables have been found to be protective against cancers of the lungs and digestive tract. When compared with other foods (using a 1 cup serving), radishes offer nearly 30% of your daily recommended allowance (RDA) of vitamin C which is an important antioxidant protecting against damaging free radicals (unstable atoms that can cause damage to cells), and 8% of potassium which helps maintain normal blood pressure. https://www.ncbi.nlm.nih.gov/pubmed/11887749