Popular microleaf crop, with uniform large cotyledons. Green leaves with beautiful red stem, peppery radish flavor. Grown for salads, soups, stir-fries, sandwiches and cheeses. Red stemmed with fresh green leaf with red veins. Can also be grown to babyleaf size as a salad ingredient. Leaves are completely hairless. Tags: Color: Bi-Colored, Season: Spring Fall Winter.
One of the most ancient cultivated plants. Wild forms of the radish and its relatives, the mustards and turnip, can be found over west Asia and Europe, suggesting that their domestication took place somewhere in that area. The Greek name of the radish genus Raphanus means quickly appearing. Related to turnip, daikon and mustards. The edible part of the radish that we call the root is actually both the hypocotyl and the root. The spicy seeds are edible. Delicious radish recipes