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Radish

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Scientific name: Raphanus sativus

Family: Brassicaceae

Origin: SE Asia

Medicinal use: Radishes contain vitamins, minerals and fiber that make it beneficial for the body. Radishes are generally eaten raw, rolled, or grated, although they can also be used in creams or soups. Its leaves, a bright green that proclaims its freshness, are used in a very similar way to spinach, as well as made into infusions after drying.

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