features
Radish (Raphanus sativus) is a crunchy and spicy vegetable, rich in water and low in calories. It contains fiber, potassium, calcium, phosphorus and traces of sodium; it provides vitamins C and group B with antioxidant action.
It promotes hydration and digestion, may have a mild diuretic and purifying effect.
The taste varies from pungent to delicate depending on variety and freshness; the pulp is white, the skin is often red or pink, but there are white or black types.
It is eaten raw in salads and dinzimonio or cooked, becoming sweeter; even the leaves are edible in the form of pesto or omelet.
It promotes hydration and digestion, may have a mild diuretic and purifying effect.
The taste varies from pungent to delicate depending on variety and freshness; the pulp is white, the skin is often red or pink, but there are white or black types.
It is eaten raw in salads and dinzimonio or cooked, becoming sweeter; even the leaves are edible in the form of pesto or omelet.
Producers
Legnaro (PD) Giuseppe has
been experimenting with the cultivation of non-hybrid seeds in his company for some time.
They are reproducible seeds and adapt more easily to the local climate and soil, slowing the spread of diseases and safeguarding biodiversity.
been experimenting with the cultivation of non-hybrid seeds in his company for some time.
They are reproducible seeds and adapt more easily to the local climate and soil, slowing the spread of diseases and safeguarding biodiversity.
