Green Radish

Use of

Blanching, Blending, Blitzing / Mashing, Breading, Canning, Chopping, Cold infusion, Drying, Emulsify, Extracting, Fermenting, Freezing, Gel, Hot infusion, Juicing, Liquify, Marinating, Oil, Pickling, Smoke, Steaming, Stir frying
TASTE

Green Radish originates in Japan. The sharp radishy flavour of its namesake the daikon makes Daikon Cress a flavourful addition to dishes. 

Nutrients

Vitamin A, Riboflavin / Vitamin B2, Vitamin C, Calcium Daikon Cress can easily be stored for up to seven days at a temperature of 2-7°C. When the plants are kept at a higher temperature the plant will continue growing and start using water from the medium. If this happens, there is no problem. Just wet the medium and put the plants back into the cooling. You will have the same crunchy plant back after 24 hours. Produced in a socially responsible culture, Daikon Cress meets the hygienic kitchen standards. The product is ready to use, since it is grown clean and hygienically