Black radish
Weight
Jan. - Dec.
Season
Harvested
by hand
Season
- Peak season
- Available
- Not available
Did you know?
Black radish is the main variety in Prince de Bretagne’s radish range and also the strongest on the palate! They are very easily recognised thanks to their black colour. Inside, the flesh is white and, while certainly powerful, delicious.
Grown in open fields, black radishes are harvested by hand by Prince de Bretagne’s market gardeners and packed directly on the farm.
Cooking tips
HOW TO CHOOSE BLACK 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 BLACK RADISH
The leaves and the top of the radish should be cut and they should also be thoroughly washed.
HOW TO COOK BLACK 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 distinct taste.
HOW TO STORE BLACK RADISH
Black radishes should not be stored for too long as they tend to soften easily. The ideal is 2 to 3 days maximum in the salad drawer of your fridge, wrapped in a damp cloth. As black radishes are often large, you might find you only use half. Do not peel or wash the remaining half, which should be consumed as quickly as possible.
Cooking suggestions
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.
Nutrition
Don’t throw out radish tops. The fresh leaves are high in vitamins and iron and make delicious soups, sauces and condiments.
| Energy (kj/kcal) | 85/20 |
|---|---|
| Fat (g) | 0,05 |
| Carbohydrate (g) |
3,1 |
| Dietary fibre (g) | 1,9 |
|
Protein (g) |
0,9 |
| Salt (g) | 0,022 |
| Potassium (mg) |
312 |
| Pro-vitamin A (µg) | 58 |
