These dense black radishes are more pungent than their prettier pink cousins, but they can be salted and eaten raw, added to slaws, roasted, boiled and mashed, pickled and served alongside pulled pork. They work particularly well in potato or egg dishes and contain lots of iron, magnesium, and vitamins A, C, E and B.
Store in a cool, dark, dry place. Wrapped in newspaper they will store for months in your crisper drawer.
Certified Organic
