Green Meat radish
Weight
Sept. - Dec.
Season
Harvested
by hand
Season
- Peak season
- Available
- Not available
Did you know?
Green Meat radishes are easily distinguished by their shape and colour. The upper half near the stalk end is green in colour and the lower half is white or cream. Their texture is crisp and juicy, and the flavour is fresh with a hint of spice.
They are harvested by hand by Prince de Bretagne’s market gardeners.
Cooking tips
HOW TO CHOOSE GREEN MEAT RADISH
Whichever radish you choose, the root should have an exhilarating vigour. Tired radishes should be avoided, given to rabbits or composted.
HOW TO PREPARE GREEN MEAT RADISH
They must be washed thoroughly before use. One of the best ways to use them is to use a mandolin to produce thin slices to decorate your plates.
HOW TO COOK GREEN MEAT RADISH
7 to 10 mins
Steam cooking
25 mins
In the oven
7 mins
Pan-fried
They can be eaten raw or cooked and have a very mild taste.
HOW TO STORE GREEN MEAT RADISH
One way to keep radishes longer is to not wash them until needed. They will then retain some earth or sand on their skins. You can then store them in the fridge, on a piece of kitchen paper placed in a salad bowl. The paper will absorb moisture which could cause the radishes to rot. Cover everything with cling film. You can also place them in a cool cellar or in the salad drawer of the fridge. If radishes no longer have their tops, you can keep them like this for 4 to 5 days.
Idées culinaires
They are excellent thinly sliced carpaccio-style (they add freshness to salads), grated and also in pickles (marinated in vinegar). You can also serve them as they are or in a selection of radishes. Grated, they pair well with sushi or sashimi.
Chef’s tip
Don’t throw out radish tops. The fresh leaves are high in vitamins and iron and make delicious soups, sauces and condiments.
