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Radish green meat
Shape and external appearance
Elongated shape
Properties
This radish is rich in vitamin C, fiber and amylase, which helps digestion.
Caliber
With a diameter of 6 to 8 cm
Scientific and botanical name
Raphanus stivus L. (Cruciferae family) Other name: Japanese winter radish.
Coloring
The skin is green, then white in its lower part. The flesh is also green.
Origin & Culture
The green meat radish is a variety from the north of China, it is sown from May to July.
Smell
Preparation advice
Used in Japanese cuisine, this radish can be used grated as a condiment. It can also be eaten as a salad or cooked vegetable.
Texture
Home preservation
Good preservation in a cool place.
Flavor
Taste between the european radish and the kohlrabi.
The seasonality of the product
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F
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M
J
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Janvier (1)
Février (2)
Septembre (9)
Octobre (10)
Novembre (11)
Décembre (12)
Our recipes based on this product
Packaging available for this product
Colis carton, Colis bois, Barquette
The seasonality of the product
J
F
M
A
M
J
J
A
S
O
N
D
Janvier (1)
Février (2)
Septembre (9)
Octobre (10)
Novembre (11)
Décembre (12)
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Laurent, Ronan and Frédéric Méar
Producers for La Légumière
Laurent, Ronan and Frédéric Méar have been producing vegetables for La Légumière for many years. The cultivation of Breton vegetables no longer holds any secrets for these three brothers.
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