Artesia Radish
Estimated Inventory, lb : 26.11
This item was last sold on : 01/08/25
Description/Taste
Artesia radishes are a small to medium-sized varietal, averaging 8 to 12 centimeters in length and 4 to 6 centimeters in diameter, and have a cylindrical, short, to oblong shape. The variety has broad, curved, and sloping shoulders tapering to an elongated, slender taproot. The radishes are also attached to short, leafed stems, and the dark green leaves are textured, crinkled, and deeply veined. The stems are fleshy, crisp, and succulent and showcase dark red-pink hues. Artesia radishes have firm, semi-smooth, and taut skin and are often covered in fine root hairs. The dusty, rose-pink skin also features some horizontal striations and occasional rough patches across the surface. Underneath the skin, the flesh is dense, solid, and hard, with a snappy and crunchy consistency. The flesh also exhibits variegated and striped magenta, red, and pink hues with a darker ring just below the surface. When cooked, the flesh softens and develops a tender texture. Artesia radishes are edible raw or cooked and are known for their mild, earthy, subtly sweet, and peppery flavor. Cooked Artesia radishes have a sweet, nutty, and mildly earthy taste. In addition to the roots, the leaves are also edible and have green, spicy, and grassy nuances.
Seasons/Availability
Artesia radishes are available in the winter through early spring.
Current Facts
Artesia radishes, botanically classified as Raphanus sativus, are a colorful variety belonging to the Brassicaceae family. The pigmented cultivar is a type of daikon radish and is an F1 variety, meaning it is a first-generation plant of its parental cross. F1 varieties are typically more uniform in nature and produce consistent yields with improved cultivation traits. Artesia radishes are classified as a fall or winter cultivar and are harvested approximately 40 to 45 days after sowing. The variety is not commercially grown on a broad scale and is only cultivated through specialty growers as a delicacy. Artesia radishes are favored for their bright coloring, extended storage properties, and mild flavoring and are utilized by chefs and home cooks in a wide array of fresh and cooked culinary preparations.
Nutritional Value
Artesia radishes have not been studied for their nutritional properties. Radishes, in general, are a source of fiber to regulate the digestive tract, potassium to balance fluid levels within the body, folate to help the body create DNA, and vitamin C to strengthen the immune system. Radishes also provide smaller amounts of calcium and phosphorus to support bones and teeth, magnesium to control nerve functions, and other nutrients, including vitamin K, zinc, copper, manganese, riboflavin, and niacin. The radish’s bright red-pink coloring indicates the presence of anthocyanins, natural pigments within the flesh and skin with antioxidant properties to reduce inflammation and protect the cells against the damage caused by free radicals.
Applications
Artesia radishes have a mild, subtly peppery, earthy, and sweet taste suited for fresh and cooked preparations. The variety is favored in its raw state to showcase its vibrant coloring. Artesia radishes are popularly sliced and used as an edible decoration on charcuterie boards, salads, and open-faced toast. The radish’s crunchy texture adds dimension to tacos, or they can be shaved or julienned into slaws and side dishes. In addition to fresh preparations, Artesia radishes are notably pickled as the process enhances the radish’s pink hues. Pickled radishes can be eaten as a side dish or added to spring rolls for coloring, texture, and flavor. Artesia radishes can also be used in any cooked recipes calling for daikon radishes. The variety can be roasted, braised, grilled, or sauteed and is commonly added to soups and stews. The radishes can also be incorporated into stir-fries, cooked into savory cakes, or simmered in broth as a light dish served with meat main dishes. Beyond the roots, the variety’s leaves are edible and popularly blanched. Cooked radish leaves are tossed with aromatics, blended into pesto, or simmered into soups. Artesia radishes pair well with aromatics such as ginger, garlic, and onions, leeks, carrots, mushrooms, and herbs, including thyme, dill, mint, and coriander. Whole, unwashed Artesia radishes will keep for a few weeks when stored in a sealed container in the refrigerator. Separating the leaves from the roots is recommended for a longer shelf life. Once cooked, the radish will keep for 3 to 7 days in the fridge. Artesia radishes can also be blanched and frozen for extended use for up to one month.
Ethnic/Cultural Info
Artesia radishes are promoted in Korea as a colorful radish variety used in variations of dongchimi, a type of kimchi comprised of radishes, herbs, and spices fermented in brine. The variety was highlighted for dongchimi on Asia Seed Co.’s website, the company that developed the cultivar, and was notably mentioned for its bright coloring. The name dongchimi is derived from the Korean words for “winter” and “chimchae,” an ancient name for kimchi. Traditionally, dongchimi is prepared using a white winter radish in Korea, but incorporating Artesia as a substitute would create a twist on the dish, showcasing pink-red hues. In Korea, Dongchimi is customarily prepared for Ipdong, which translates from Korean to mean “the onset of winter.” Depending on preference, Dongchimi is served chilled or hot and eaten throughout the winter with cold noodles or red bean porridge.
Geography/History
Artesia radishes are believed to be a type of daikon radish, but beyond this trait, much of the variety’s history is unknown. Daikon radishes, in general, have origins in the Mediterranean and coastal regions along the Black Sea and were introduced to Asia through trade routes in ancient times. Many varieties of daikon radishes were cultivated over time in Asia and became an essential ingredient in culinary preparations. Artesia radishes are thought to have been created in Korea through Asia Seed Co., a company centered around the development and release of vegetable seeds. After its release in Korea, Artesia radishes were later introduced to the United States and are offered through seed companies as a specialty variety. The cultivar is also grown by select farms and is sold as a winter radish in farmer’s markets and through a few distributors. Today, there is limited research on Artesia radishes, and the variety is found in small, seasonal quantities in the United States and Korea. The Artesia radishes featured in the photograph above were grown by Weiser Family Farms in Tehachapi, California.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| WineSellar & Brasserie | San Diego CA | 858-450-9557 |
| Chef Drew Mc Partlin | San Diego CA | 619-990-9201 |
| The Privateer Coal Fire Pizza | Oceanside CA | 760-310-1535 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| Yoann Taboyan, Personal Chef | San Diego CA | 347-277-1958 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| Amalfi Gourmet LLC | San Diego CA | 619-379-3099 |
| Long Story Short | San Diego CA | 619-228-9381 |
| Donna Jean | San Diego CA | 619-299-5500 |
| Campfire | Carlsbad CA | 760-637-5121 |
| The Seabird Resort | Oceanside CA | 951-704-9703 |
| Pizza Cassette | San Diego CA | 802-310-5601 |
| Miho | San Diego CA | 619-365-5655 |
| The Guild Hotel | San Diego CA | 619-764-5108 |
| Mackenzie Elizabeth Personal Chef Services | Poway CA | 858-357-3455 |
| Mabel's Gone Fishing | San Diego CA | 619-228-9851 |
