Radish **Our Farm! - Chemical Free**
The juicy crispness and peppery taste of a radish is a fantastic way to spice up a salad! Interestingly, a number of unique chemical compounds in radish encourage the production of saliva, which results in a mouth-watering meal (literally)!
How do we make sure we provide top quality radish?
Simple – we grow them ourselves! Sam draws on 3 generations of horticultural experience to grow delicious, flavoursome and gourmet radish. When we hand-harvest, we only pick radish if the leaves are crisp and green (this is a good indicator of the health of the bulb). We also make sure the bulb is plump, unblemished, hard and good in colour. Taste is best when the radish is about one to two inches in diameter (larger radish tend to taste woody).
Where do we source our radish from?
Our radish usually comes direct from our farm – planted, cultivated and hand-picked by Sam and the team. They grow well in our quick-draining and nutrient rich soils, however when conditions aren’t favourable to growing them on our farm (due to seasonality, crop rotation etc) we source radish from other farmers in areas with similar geographical and climatic conditions (such as from other farms around Bacchus Marsh, or around Werribee).
What is the best way to keep radish?
If you’re not using the radish soon after we deliver it, remove the tops (they store better without them) and store in a perforated plastic bag in the fridge (optimal storage conditions are at 0°C and 95%-100% relative humidity). Don’t store radish below -1°C, as they are prone to freezing injury.
Radish nutritional information
Radish are a good source of vitamin C, folic acid, ascorbic acid, potassium, and are very low in calories. They are also a good source of vitamin B6, copper, magnesium, riboflavin, and calcium. As a cruciferous plant, they have good cancer fighting properties.
The nutritional benefits of radish have been enjoyed throughout the ages, albeit for different reasons to those outlined above. The people of the Middle Ages thought radish could be used as a treatment for insanity, warts, as well as acting as a safeguard against poison!
Radish serving tips and suggestions
The leaves of the radish can be used like you would any other green – steamed, boiled or sautéed. They have a delicious slightly peppery taste. In relation to the bulb, the skin contains most of the enzymes responsible for the radish’s strong taste, so if you want to reduce the radish flavour in your meal, simply serve without the skin!