Description
A LA CARTE
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：A LA CARTE / France
🔖 Certification： Organic European
🌱 About the Supplier：
We select our suppliers for the love they put in their products,
seeking the best quality while respecting traditional production methods.
Most of them are family owned, of human size. We value the direct collaboration with them.
By buying directly at the source, we are proud to contribute to the local economy,
while ensuring that, ultimately, our clients get the most tasty and fresh products at the best prices.
All our farmers follow specific certifications minimizing the use of chemicals. From sustainable agriculture ‘’Agriculture Raisonnee’’ (AR) to Organic certified ‘’Agriculture Biologique’’ (AB), these guarantees that the fruits delivered to you a safe and healthy.
🌱 Supplier Products：
🛍 Product Information：
Binomial Name：Raphanus sativus var. niger
Chinese Name：黑蘿蔔
Other Names：Black Radish
Product Description：winter varieties
"Spanish black radish" or "Spanish black round" comes in round and elongated forms, sometimes simply called black radish (Raphanus sativus L. var. niger (M.) SK or L. ssp. niger (M.)) . DC var. albus DC) or its French name Gros Noir d'Hiver. Its history in Europe dates back to 1548, and it was a common garden variety in England and France in the early 19th century. It has rough, black skin and spicy, white flesh that is round or irregularly pear-shaped and can be up to about 10 centimeters (4 inches) in diameter.
Variety：Radishes come in a variety of flesh textures, shapes and sizes. If distinguished by color, it can be divided into white, green on the top and white on the bottom, green on the outside and red on the inside, red on the outside and white on the inside, green skin and purple flesh, etc. If distinguished by quality, the following can be used as a reference:
Level 1: The skin is tender and smooth, without cracks, serious diseases, insect pests or other damage. The shape is normal, the color is good, and the roots and shoulders may be slightly green. Special grade: The skin is tender and smooth, without cracks.
No pests, diseases or other damage. After washing, there are no dirt spots or roots. It is white in color and has a sense of weight. A single tree weighs more than 1 kilogram. It has a light and crisp sound when played by hand. Second grade: same variety, inferior to first grade,
But it still maintains its basic characteristics and still has commercial value.
Supply Season：It is =if(isblank(P:P),"",(GOOGLETRANSLATE(P:P,"zh-hant","en"))), and the peak season is from September to December.
Storage Method：Radishes can be stored for a long time and do not need to be cleaned. They are packed in fresh-keeping bags and placed in the refrigerator for about a week.
#Should Be / Avoided：
Appropriate: General people can eat. It is suitable for those with poor stools, bloating and heartburn, patients with bronchitis, and those with cough and phlegm and asthma.
Taboo: gastric and duodenal ulcer, chronic gastritis, simple goiter, threatened abortion, uterine prolapse should not eat more. In addition, radish is a cold vegetable, and those with yin and cold constitution, those with spleen and stomach deficiency should not eat more.
*Edible Compatibility：
Affordable: White radish should be eaten with tofu, because white radish can enhance the digestive function of the human body and can help the human body absorb the nutrients of tofu. Pork and white radish are eaten together, which can strengthen the spleen, soothe the skin, benefit the stomach, digest food, resolve phlegm, diuresis, and hangover. Compensation: When taking ginseng and American ginseng, it should not be eaten with white radish, so as not to reduce the tonic effect. It is also not advisable to eat both white radish and carrots at the same time, because the enzymes in carrots will destroy the vitamin C in white radishes and reduce their nutritional value. White radish should not be eaten with grapes, pineapples or persimmons, because it will easily induce thyroid swelling. White radish and fungus should not be eaten together, because eating both together may cause skin sensitivity.
Cooking Skills：The top 3-5 cm of radish contains the most vitamins, is sweet, and has a hard texture. It should be shredded or cut into strips for quick cooking. The middle section contains more sugar and the texture is crisper and tender, which can be used for cold dishes. The middle to the end is a bit spicy and suitable for peeling and eating raw or processed into dried radish.
Notes：Radish is a traditional Chinese medicine. Traditional Chinese medicine believes that it is cool in nature and sweet in taste. It can help digestion, promote gastrointestinal motility, and increase appetite. In addition, the juice of white radish can also help prevent the formation of gallstones.
Radishes contain less calories and more fiber, which makes them easy to feel full after eating. It is an ideal food for people who lose weight and helps to lose weight.
The vitamin C contained in the skin of white radish is more abundant than that of radish meat, so radish should be eaten with the skin and should not be wasted. Radish leaves also contain a lot of carotene and should not be discarded. Radish skin is rich in sulforaphane, one of the most healthy compounds in cruciferous vegetables. It can promote the body's immune mechanism, induce the activity of liver detoxification enzymes, and protect the skin from ultraviolet rays. Luo Mingyu pointed out that radish skin is cool and sweet in taste, clears heat and promotes water, and drinking juice after boiling water can relieve hot flashes during menopause.
Dish：
Radish cake, radish brisket, green and red radish soup, braised pork skin with radish, pickled sour radish.
This product is imported from foreign countries. The supply depends on the delivery situation. It may be insufficient or out of stock!
Suggested Serving Method：
The vitamin contains the most vitamin at the top of the radish at the top of 3-5 cm. It tastes sweet and has a hard texture. It should be used to cook as quickly as possible. The sugar content in the middle section is more crispy and tender, which can be used for cold dishes. The middle to the end is a bit spicy, and it is suitable for peeling raw or processing to make dried radish.
🥗 Product Category (English)：
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