Pink radish
Micro pink radish – delicate to look at, bold to taste
Pink radish microgreens are a small piece of colourful jewellery on the plate, with delicate pink stems, fresh leaves and a distinctive bite. They taste of fresh radish, in a younger and finer version.
Benefits
Pink radish microgreens are a source of vitamin C and folate (USDA FoodData Central data for sprouted radish seed: 29 mg of vitamin C and 95 µg of folate per 100 g, which is 36 % and 48 % of the nutrient reference value).
Vitamin C contributes to the normal function of the immune system and to the protection of cells from oxidative stress. Folate contributes to the reduction of tiredness and fatigue.
Their peppery character comes from glucosinolates, compounds typical of the brassica family that radish belongs to.
Taste
Fresh, lightly peppery and crisp, with the clean taste of a young radish. Not overbearing, but pronounced enough to be noticed in a dish.
Where does it feel most at home?
Pink radish loves soft and creamy flavours that let its bite stand out. Try it with cream cheese, ricotta, cottage cheese, avocado or hummus on crunchy toast.
It is also lovely with eggs, potatoes, roast pumpkin, roasted vegetables and fish. In salads it adds colour and a fresh peppery note that balances sweet vegetables and richer dressings.
Our little trick: if you are not sure how to use microgreens, start with radish. It almost always finds its place on the plate.
The plants are ready about 8 days after sowing.
Sources
- USDA FoodData Central – the US Department of Agriculture food composition database (record “Radish seeds, sprouted, raw”).
- Ebert (2022), “Sprouts and microgreens – novel food sources for healthy diets”, Plants 11(4):571 (review of microgreens).
- Regulation (EU) No 432/2012 – list of permitted health claims made on foods (vitamin C, folate).