Purple radish
Micro purple radish – colour, character and peppery freshness
Purple radish is small, but it rarely goes unnoticed. With its deep colour, crunchy texture and pleasant peppery bite, it is the perfect choice when you want a dish to become fresher, more aromatic and more interesting all at once.
Benefits
As a member of the brassica family, micro purple radish contains vitamin C, carotenoids, polyphenols and other bioactive plant compounds. Its purple colour is linked to anthocyanins – pigments with antioxidant properties.
Vitamin C contributes to the normal function of the immune system and to the protection of cells from oxidative stress. Polyphenols and anthocyanins round out the plant’s antioxidant profile, and radish microgreens are among the good sources of bioactive compounds.
Taste
Fresh, crunchy and peppery, with the typical radish character in a gentler form. The heat is pleasant and fades quickly, leaving a fresh aftertaste.
Where does it feel most at home?
This is the microgreen for contrast. Its peppery flavour beautifully balances creamy cheeses, avocado, hummus and eggs, and its bright colour turns even the simplest toast into something special.
Add it to salads with fresh vegetables, quinoa or rice bowls, roasted vegetables and fish. It pairs especially well with richer foods such as avocado, salmon and cheeses, because its fresh bite “wakes up” their flavour.
Our little trick: use it when your dish tastes good but is missing “something”. A few sprigs of micro purple radish are often exactly that something.
The plants are ready about 9 days after sowing. The amount in two cups is roughly 56 g - 60 g.
Sources
- USDA FoodData Central – food composition database of the US Department of Agriculture.
- Xiao et al. (2012), “Assessment of vitamin and carotenoid concentrations of emerging food products: edible microgreens”, Journal of Agricultural and Food Chemistry 60(31):7644-7651.
- Xiao et al. (2019), “Microgreens of Brassicaceae: genetic diversity of phytochemical concentrations and antioxidant capacity”, LWT – Food Science and Technology 101:731-737.
- Vučetić et al. (2025), “A comprehensive antioxidant and nutritional profiling of Brassicaceae microgreens”, Antioxidants 14(2):191.
- de la Fuente et al. (2019), “Evaluation of the bioaccessibility of antioxidant bioactive compounds and minerals of four genotypes of Brassicaceae microgreens”, Foods 8(7):250.
- Ebert (2022), “Sprouts and microgreens – novel food sources for healthy diets”, Plants 11(4):571 (review).
- Regulation (EU) No 432/2012 – list of permitted health claims made on foods (vitamin C).