Crisp and spicy, Blue Meat radishes will set your taste buds tingling! Simple and quick to prepare, they always create a sensation on the plate.

Weight

Sept. - Déc.

Saison

Harvested

by hand

Season

  • Peak season
  • Available
  • Not available
Jan.
Feb.
Mar.
Apr.
May
June
July
Aug.
Sept.
Oct.
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Dec.

Did you know?

Blue Meat radish is a winter radish variety. Elongated in shape, they are notable for the blue-purplish colour of their skins and flesh. Their sweet, slightly spicy, flavour is similar to that of black radish.

Grown in open fields, Blue Meat radish are harvested by hand by Prince de Bretagne’s market gardeners and packed directly on the farm.

Cooking tips

HOW TO CHOOSE BLUE 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 BLUE MEAT RADISH

They must be washed thoroughly before use.

HOW TO COOK BLUE 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 mild spicy taste.

HOW TO STORE BLUE 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.

Cooking suggestions

They are excellent thinly sliced carpaccio-style (they add freshness to salads), grated and also in pickles (marinated in vinegar).

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.