Produce Briefs...
Radicchio
Cooking radicchio brings out the vegetable's natural sweetness but it can also be served fresh. Grill radicchio halves and combine with cooked white beans and balsamic vinaigrette.
Hot House Cucumbers
Similar to common cucumbers, hothouse cucumbers are much longer, contain fewer seeds and are most often called English cucumbers.
Seasons/Availability
Grown in California, icicle radishes are available year round.
Description/Taste
The slender icicle radish delivers a rich spicy flavor. Usually about five to six inches in length, the pure white flesh is milder than the common red radish. Consistent in flavor, the texture is extra crisp.
Nutritional Value
Low in calories, a three ounce serving contains about 18 calories. A source of vitamin C, icicle radishes contain active enzymes that aid digestion. The nutritious leaves are rich in vitamin C, beta carotene, calcium and iron.
Applications
Diced, sliced or slivered, raw icicle radishes add crispy texture to salads and relishes. For an unusual side dish, top with cream or hollandaise sauce. Add flavor to soups, stews and stir-fries. Grill, bake, broil or boil. To use as a condiment, grate on a cheese grater. To help keep the radish white and to mellow any bitterness when cooked, add some rice bran or use water in which rice has been washed. To store, refrigerate in a sealed container or plastic bag to maintain high humidity.
Geography/History
Also known as an Oriental radish and Chinese radish, the icicle variety is a type of Daikon root vegetable believed to have originated in the Mediterranean region. Sometime around 500 B.C. it was taken to China where it was cultivated. Today Daikon is produced in Japan on a large scale. Requiring plenty of moisture to assure crisp texture and good flavor, icicle radishes mature in about 27 days after planting from seed. California and Texas are major commercial producers.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Icicle Radish. One
is easiest, three is harder.
Grown in California, icicle radishes are available year round.
Description/Taste
The slender icicle radish delivers a rich spicy flavor. Usually about five to six inches in length, the pure white flesh is milder than the common red radish. Consistent in flavor, the texture is extra crisp.
Nutritional Value
Low in calories, a three ounce serving contains about 18 calories. A source of vitamin C, icicle radishes contain active enzymes that aid digestion. The nutritious leaves are rich in vitamin C, beta carotene, calcium and iron.
Applications
Diced, sliced or slivered, raw icicle radishes add crispy texture to salads and relishes. For an unusual side dish, top with cream or hollandaise sauce. Add flavor to soups, stews and stir-fries. Grill, bake, broil or boil. To use as a condiment, grate on a cheese grater. To help keep the radish white and to mellow any bitterness when cooked, add some rice bran or use water in which rice has been washed. To store, refrigerate in a sealed container or plastic bag to maintain high humidity.
Geography/History
Also known as an Oriental radish and Chinese radish, the icicle variety is a type of Daikon root vegetable believed to have originated in the Mediterranean region. Sometime around 500 B.C. it was taken to China where it was cultivated. Today Daikon is produced in Japan on a large scale. Requiring plenty of moisture to assure crisp texture and good flavor, icicle radishes mature in about 27 days after planting from seed. California and Texas are major commercial producers.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Delicia's | Rancho Santa Fe CA | 858-756-8000 |
| Under Belly | San Diego CA | 619-269-4626 |
Recipe Ideas
Recipes that include Icicle Radish. One
is easiest, three is harder.
