Radishes
Selection and storage
The most commonly available types of radishes are red skinned oval radishes, white radishes and Chinese radish or daikon which is an oriental radish that resembles a fat, white carrot. Select radishes that have unblemished, firm skin and perky green leaves. Radishes keep best with there tops removed in the crisper section of the refrigerator.
Availability
Radishes are available all year round but peak season is autumn- winter.
Using
Radishes have a fresh, peppery flavour and are generally used raw with the skin either grated or finely sliced or chopped. Chinese radish are used in sushi and can also be braised.
Nutrition Information
Red and white radishes contain a large amount of vitamin C and are rich in minerals like sulphur, iron and iodine. Chinese radish contains vitamin C, potassium, magnesium and folate, as well as sulphur, iron and iodine
Horseradish
About, Selection and Storage
The white, tapered roots of the horseradish plant, a member of the Brassica family, can used fresh or preserved and made into horseradish relish. Store covered in the the refrigerator.
Availability
Most of the year
Using
Use fresh or make into a sauce. However, once grated, if not used immediately or mixed in vinegar, the root darkens, loses its pungency, and becomes when exposed to air. Goes with beef, vinegar and cream.
Nutrition Information
Fresh horseradish contains potassium, calcium and magnesium and good amounts of Vitamin C.
© 2011 WIFFENS
