The radish - Raphanus sativus – is part of the cruciferous family. This vegetable comes in three variants: red, white and white pointed radishes. Radishes are rather peppery in taste and are generally eaten raw. Radishes are sown from December to September. In summer, they are ready to be harvested sooner. It takes barely three weeks. In winter, it can take up to three months.
In addition to the three abovementioned variants, we also offer the Giant White radish. This is known as Daikon, better known as Rettich. The European variant of Rettich is also known as the Icicle radish. This variant is smaller than Rettich, but far milder in taste compared to regular radishes.
Per 100 grams, fresh radishes contain approximately 20 kcals, 2 grams carbohydrates, 1 gram protein and 0,2 grams fat. Radishes also contain calcium, iron, and vitamins B and C.
Ideal storage temperature:
Between 3 and 4 degrees Celsius.