The French Breakfast Radish, or les radis petit déjeuner, is an oblong radish that is reddish-pink at the top and white at the bottom. It has a mild flavor, is high in Vitamin C, magnesium, folate and potassium and known by health practitioners as being good for digestion. The French Breakfast radish was first introduced in 1879 and quickly became a popular market radish of Paris. Like many other varieties, these radishes are quick growing and are typically ready to harvest in 20-30 days times. They can be grown year round.
How to Prepare French Breakfast Radishes:
In France they are often sliced lengthwise, spread with butter and salted, or placed atop a buttered baguette for a “tartine.” Radishes can be eaten raw or they can be fried, braised, steamed or roasted. Cooking radishes reduces some of their peppery flavor, and brings out the subtle sweetness and nutty flavors. Radishes can be stored for at least a week in your crisper drawer f your fridge wrapped loosely in a kitchen towel or paper towels.
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