China Rose Sprouts
This product is organically grown.
Specialty Produce is certified to handle organics.
Our California registration number is: 37-1293 Organically grown.
Inventory, lb : 0
This item was last sold on : 11/25/20
China Rose sprouts are comprised of elongated, slender stems with fine, white root hairs and a pair of tiny, cordate-shaped leaves, averaging 5 to 8 centimeters in length. The sprouts have a pliable, somewhat delicate nature, causing the stems to curve and twist when harvested and bunched in groupings. The stems are smooth with a crisp, crunchy, and succulent consistency, showcasing variegated hues of pink and white. Attached to the top of the stem, the small leaves are pale green, broad, and flat with curved, even edges, sometimes displaying magenta veining across the surface. China Rose sprouts are favored for their crisp, refreshing, and tender texture. The sprouts are edible when raw and have an earthy, vegetal, and sharp radish flavor combined with peppery, subtly sweet, and green nuances.
China Rose sprouts are available year-round.
China Rose sprouts, botanically classified as Raphanus sativus, are the young shoots of the China Rose radish belonging to the Brassicaceae family. China Rose radishes are native to East Asia and are one of the oldest radish varieties grown for their pungent flavor and bright coloring. Like the mature roots, China Rose sprouts are easy to grow, harvested approximately 5 to 6 days after sowing, and are utilized in culinary preparations for their texture, flavor, and unique appearance. The sprouts are traditionally used as a finishing element or edible garnish and contribute a zingy, fresh, and vegetal flavor to savory dishes. China Rose sprouts are also highly favored for their magenta and green, pigmented hues, providing a vibrant color contrast when placed on appetizers and main dishes. Historically, radish sprouts have been grown by farmers and home gardeners for thousands of years. The sprouts were a natural product of thinning garden beds, and over time, growers began eating the sprouts as an additional food source. In the 20th century, adding radish sprouts to meals became so popular, especially in the United States, that companies began commercially growing and selling packaged sprouts. It is important to note that sprouts should be purchased through reputable companies to protect against bacteria and infections that may occur from consuming unclean sprouts.
China Rose sprouts contain some vitamin A to maintain healthy organ functioning, vitamin C to boost the immune system, and antioxidants that reduce inflammation and protect the cells against free radical damage. The sprouts also provide small amounts of potassium to balance fluid levels within the body, calcium and phosphorus to strengthen bones and teeth, and magnesium, vitamins E and K, zinc, and iron.
China Rose sprouts have a peppery, warm, and subtly sweet flavor well suited as a finishing element in savory, fresh or cooked preparations. The sprouts can be combined with butter or soft cheeses and spread over crackers, lightly pressed onto avocado toast, layered into sandwiches, or used as a peppery kick on burgers. China Rose sprouts also add a pop of color to green salads, contribute a crisp consistency to herb and melon side dishes, used as a fresh topping over tacos, or rolled into prosciutto with sauces as a savory appetizer. In Chinese and Japanese cuisine, China Rose sprouts are favored as a garnish over sashimi and sushi, incorporated into spring rolls, sprinkled over stir-fries, or floated over soups such as miso or wonton. The sprouts are also sometimes pickled for a tangy flavor, blended into healthy juices, or used in place of radish roots in recipes. China Rose sprouts pair well with herbs such as cilantro, thyme, tarragon, dill, and sage, seafood including fish, scallops, shrimp, and crab, meats such as poultry, beef, and turkey, tahini, sesame, broccoli, cucumber, brussels sprouts, tomatoes, cheeses such as mozzarella, feta, and cotija, and watermelon. Whole, unwashed radish sprouts will keep up to three days when stored in a sealed container in the refrigerator.
China Rose radishes have been used as a natural ingredient in Traditional Chinese Medicine to reduce phlegm and promote digestion. The roots are believed to contain enzymes that can increase digestion to encourage energy flow and are consumed to relieve symptoms associated with indigestion and acid reflux. Radishes are also used to minimize coughs, reduce phlegm, and assist with other lung-related issues. Practitioners use radishes in curated mixtures for problems involving the spleen, stomach, and lungs, and the roots are a neutral food source, allowing the body to maintain a balance between yin and yang, complementary forces that must be equal for a healthy life.
China Rose radishes are native to East Asia and are believed by experts to be a direct descendant of a wild radish plant. The brightly colored radishes are one of the oldest varieties in existence and have been cultivated since ancient times. China Rose radishes were eventually exchanged along trade routes into Western Asia, and Jesuit missionaries introduced the cultivar from China to Europe sometime around the 1850s. Beyond full-grown roots, China Rose radishes have been cultivated for their tender, crunchy sprouts. In the Early Ages, the sprouts were pulled from gardens to make room for other plants to mature and grow, but over time, farmers began purposefully consuming the crisp sprouts as a unique and fresh culinary ingredient. Today China Rose radh sprouts are produced for commercial use and are also grown in home gardens for culinary use. The radish seeds are sold through online retailers worldwide, and the commercially grown sprouts are offered through select distributors, grocers, and farmer’s markets worldwide, especially in the United States, Canada, Europe, Asia, and Australia. The sprouts featured in the photograph above were organically grown through Sun Grown Organic in San Diego, California.
Recipes that include China Rose Sprouts. One is easiest, three is harder.
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