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Ravanello Radishes
Ravanello Radishes
Radishes
Types

Red

Manufacturing processes

Bunches, Glasses

Lines

Bernardi

Period of local availability
JANFEBMARAPRMAYJUNJULAUGSEPOCTNOVDEC
Availability period
JANFEBMARAPRMAYJUNJULAUGSEPOCTNOVDEC

Bernardi is an Italian reference company for the wholesale purchase of quality fruit and vegetables.
Are you interested in a supply of radishes or other products?

Radishes are not fruits, but roots: indeed, they are the comestible part of a plant (the Raphaus Sativus, Brassicacee family) named brassica, which is characterised by a rapid growth: between sowing and the harvest period can be even 4 weeks.
Radishes can be of different colours (red or white), shape and size. Moreover, they have a high percentage of nutrients, like vitamin B, vitamin C, potassium, phosphorus, calcium and iron, and many positive properties: they help with the sleep and relieve asthma symptoms. Furthermore, they aid in digestion, depuration and diuresis.

Preservation

Radishes can be preserved in several ways:

  • Refrigerator – Once washed and well dried, radishes can be stored in the refrigerator for up to 10 days, inside a sealed plastic bag.
  • In oil – Once carefully washed, it is necessary to trim the ends and cover the radishes, leaving them to drain for a few hours. Then, rinse them and blench them for a few minutes in salted water. Once cooled, keep them in sterilized jars and cover them to the brim with oil. Finally, The jars must be boiled for almost half an hour before being stored.
  • Pickled – After washing and drying the radishes (cut them in half if they are large ones), put them in a jar and cover with a previously prepared solution composed of vinegar with sugar and salt. Once closed, all must be left to stand for half a day and then stored in the refrigerator.
Interesting facts

How to make them
Radishes are greatly appreciated for their spicy and slightly bitter flavour that can give more character to many dishes. A good technique to make them crisper – and easier to cut – is to put the roots in ice water for a few hours before using them.In order to make them more digestible, it is recommended to dress them with plenty of lemon juice. They can be cooked, sautéed in a pan with butter or added to vegetables soup.

From antiquity to the present days
Since the antiquity, this root was used in cooking. For example, Egyptians used radishes in their dishes and Ancient Greek and Romans used them to help digestion and suppress cough. Radishes are useful for blood purification, as detoxicant and calmative for the nervous system.

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