Per 8oz - this year we are trying out many different coloured specialty or also know as winter radishes. They are wonderful for storing and all belong to the daikon family with leaves that are edible, very similar to mustard greens. The radishes can be eaten with or without the skin.

Whole winter radishes will keep two - three weeks stored in a plastic bag in the refrigerator.

Ever seen or heard of black radishes? The variety we grow are called Nero Tondo, which translates to “round black" in Italian. They were once a widespread crop, that requires a much longer growing season, causing them to eventually be removed from gardens in favour of newer, milder, and quicker varieties. Almost completely disappeared from gardens entirely in the 20th century, but seed savers have made efforts to preserve this wonderful storage crop. One of the many benefits of small scale market gardening is being able to grow these unique and heirloom crops and find our favourites.

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The outside appearance is similar to truffles with the dark looking skin but it has an icy white flesh, ranging from golf to bocce ball in size. They pack quite the initially pungent peppery kick that likes to linger. The hotness lives in the dark skin, to mellow either cook them or remove the skin and salt each piece. They are lovely sliced thin on tacos, grated into coleslaws and chopped into wedges with dip or dice smaller for salads. We enjoy them cooked too, great in stews, try them roasted or even mashed.

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Traditionally used by Ancient Egyptians as an expectorant to relieve colds, coughs, and phlegm. Black radishes, onion, and garlic were combined as an immune-boosting mixture dated as far back as 2500 BCE. The pyramid workers were rumoured to be paid for their work in these radishes. The same health principles were adopted into natural treatments in Europe during the Middle Ages, then skip to modern-day and black radishes are still used medicinally! It is the best variety to use in homemade fire cider recipes or cough syrup.

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