French Breakfast Radish

About

A root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to delicately sweet flavor. Delicate radish flavor, with less bite than conventional radishes. Best served simply with pure butter, coarse salt and freshly ground black pepper.

Information

Other names: Red Flames, Flambo Radishes, French Radishes

Translations: Franču Brokastis Rutki, Prancūzų Pusryčiai Ridikas, Mic dejun franceză ridiche, Francuski Doručak Radish, Pháp Ăn sáng Radish, Francuski Śniadanie Rzodkiewka, Frans ontbijt Radijs, फ्रेंच नाश्ता मूली, Pequeno-almoço francês Rabanete, Французский завтрак Редька, Γαλλικά Πρωινό Ρεπάνι, الفطور الفرنسي الفجل, 프랑스어 조식 무우, Francouzsky Snídaně Ředkvička, Француски Доручак Ротквица, Pranses almusal labanos, 法国早餐萝卜, Esmorzar francès Rave, Francoski Zajtrk Radish, Francúzsky Raňajky Reďkovka, Colazione francese Ravanello, ארוחת בוקר צרפתית צנון, Franska Breakfast Rädisa, Sarapan Perancis Petsay, フランス語朝食大根, Petit-déjeuner français Radis, Französisch Frühstück Radieschen, Fransk Breakfast Radise, Fransk frokost Reddiken, Desayuno francés Rábano, Французький сніданок Редька, Ranskalainen aamiainen Retiisi, Френски гости репички

Physical Description

The 3-4 inch oblong roots range in color from powder pink to fuchsia with a white tip.

Colors: red or pink, with a white tip

Tasting Notes

Flavors: earthy, slightly spicy

Mouthfeel: Crunchy

Selecting and Buying

Choosing: When selecting, choose radishes that are firm, crisp, and without blemishes.

Buying: Farmer's markets or food stands. Order seeds online to grown at home.

Procuring: This radish is considered to be a spring radish, but may be available throughout the year. Radishes grown and harvested when temperatures remain hot develop an increased bitterness. Like other root vegetables, radishes are plucked from the soil.

Preparation and Use

It is a radish that is generally served raw to be used as hors d'oeuvres or a complement to salads. It has good flavor and texture, excellent for dips or as a garnish. Or serve them classic French style—uncooked, trimmed top and bottom and halved lengthwise with a little salt and a generous dollop of butter.

Cleaning: Wash well under cool, clean water. Remove leafy tops and cut off root bottom. Dry well.

Conserving and Storing

Store without the leafy tops and place in the refrigerator, wrapped in plastic to keep fresh for several days.

Social/Political

History: The earliest history of French breakfast radishes can be traced to ancient Egypt. It is believed they were cultivated as a staple for the slaves building pyramids. Later, in the Victorian era, the British commonly served the red flames with breakfast or afternoon tea.