Radish - Wikipedia, the free encyclopedia
I’ve really been into radishes lately. They surprise you with their sharp, mustard-y flavor and I like the crunch. Also, very nutritious!
Us too! And my aunt taught us a great “trick” for preserving the lil’ veg: remove the greens (but reserve them for sauteing!) and the stringy root end of the bulb and store them underwater in a jar or plastic to-go container in the fridge. They can last for weeks and don’t become mushy (like they do if you leave them out on the counter or in the fridge for too long).
2 years ago