Domesticated in Europe in pre-Roman times, radish is an edible root vegetable of the Brassicaceae family. Blue meat radish, as other large, mild and white radish was developed in Asia but is now grown and distributed throughout the world. It is light purple-skinned apart from the upper 1–6 centimetres. The inner pulp varies from white to light purple. The flesh of radish harvested timely is crisp and sweet but becomes bitter and tough if the vegetable is left in the ground longer. With its 95% of water inside, radish is valuable for weight management!
Like all types of radish, the Blue Meat radish tastes better raw in fresh salads.
Perfect pairing with Feta or Blue cheeses in a fresh salad
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