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Red meat radish
Shape and external appearance
Round shape
Properties
This radish is rich in vitamin C and amylase, which helps digestion.
Caliber
With a diameter of about 8 cm
Scientific and botanical name
Raphanus stivus L. (Cruciferae family).
Coloring
The skin is white, green at the collar. On the other hand, the flesh is of pink fuchsia or red grenadine color.
Origin & Culture
Radishes are sown from March to August and harvested in the fall and winter.
Smell
Preparation advice
An essential vegetable in Asian cuisine, the radish is used to garnish many dishes, either raw or marinated in brine. It can also be finely grated and added as a condiment or sauce component.
Texture
Home preservation
They keep better than spring radishes and can easily be stored over the winter.
Flavor
Red meat radish has the flavor of radish mixed with watermelon, very sweet and not pungent.
The seasonality of the product
J
F
M
A
M
J
J
A
S
O
N
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Janvier (1)
Août (8)
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)
Août (8)
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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