INGREDIENTS//
Radishes have been cultivated in Europe since pre-Roman times and are found in all their many varieties throughout the world. Their short germination period and swift growth, combined with their tolerance of different soil varieties has made them widely popular in most cultures and cuisines. Although it is normally the taproot that is eaten some radish varieties are grown for their seeds –which may be eaten raw as a snack or pressed to produce oil, the leaves are also edible as is the sprout produced shortly after germination. A typical radish is crisp and succulent with a fresh slightly spicy flavour.
Radishes
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Steirereck Restaurant
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Meierei in Stadtpark
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