Radish microgreens are young, tender greens harvested from radish seeds shortly after germination, typically within 7–10 days of planting. These microgreens are prized for their crisp texture, peppery flavor, and nutritional value, making them a favorite among health enthusiasts and chefs.

Key Characteristics:

• Flavor: Spicy and peppery, similar to mature radishes but milder.
• Appearance: Small, vibrant green leaves with pale stems; some varieties may exhibit pink or purple hues.
• Texture: Crisp and delicate.

Nutritional Benefits:

Radish microgreens are rich in nutrients and offer:

• High levels of vitamins A, C, E, and K.
• Antioxidants that support overall health.
• Minerals like potassium, magnesium, and calcium.
• A good source of dietary fiber and chlorophyll.

Growing Radish Microgreens:

1. Seeds: Use untreated radish seeds, often sold specifically for microgreens.
2. Growing Medium: Opt for a shallow tray with soil, coconut coir, or hydroponic mats.
3. Sowing: Spread seeds evenly over the surface, ensuring they are close but not overlapping.
4. Watering: Mist lightly to moisten the medium without waterlogging it.
5. Lighting: Place the tray in a bright area with indirect sunlight or under grow lights.
6. Harvesting: Cut the microgreens at the base when they reach 2–3 inches tall, usually within a week.

Uses in Cooking:

Radish microgreens add a fresh, zesty punch to:

• Salads
• Sandwiches
• Wraps
• Smoothies
• Garnishes for soups, sushi, or stir-fries