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Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Grower
Ostergruß radishes look like bright red or burgundy carrots; the tubers grow between five to eight inches in length have a long cylindrical shape. Ostergruß radishes come in a range of colors including dark pink, red, and purple hues that becomes lighter at end of the tapered root. The inner flesh of the Ostergruß radish is bright white in color with a crisp texture that offers a mildly sweet, peppery flavor.
Ostergruß radish is available in the spring and summer months.
A member of the Brassica or Mustard family the Ostergruß radish is also known as Ostergruss, Ostergruss Rosa, German Salad radish, and Easter Greeting radish. All radishes are members of the Brassica family, known botanically as Raphanus sativus and are closely related to turnips and mustard greens.
Ostergruß radishes are believed to contain immune-boosting phytochemicals that detoxify the liver and neutralize and remove toxins from the bloodstream. The German radishes have as much potassium as bananas and are also high in fiber. The bright red tubers are a good source of calcium and vitamins B6 and C. Ostergruß radishes contain powerful antioxidants and aid in digestion.
A traditional, European way of serving Ostergruß radishes is to braise them with other root vegetables and serve alongside meat or chicken. Slice lengthwise for a colorful presentation on top of brown bread with butter. Sautee lightly steamed Ostergruß radishes in coconut oil for a healthy side dish. Wash and slice raw Ostergruß radishes and add to green salads or vegetable platters for a burst of color and an alternative to the stronger-flavored traditional radishes. The leafy green foliage of the Ostergruß radish offers a nice alternative to other greens in salads or sautés. To store, clip off top greens and keep wrapped in plastic in the refrigerator. Use within four to seven days for optimum quality and flavor.
Ostergruß in German is literally translated into English as “Easter Greeting,” named for the time of year these strikingly colored radishes make their appearance.
Ostergruß is a common radish in Germany and makes an annual appearance in dishes across the country during the spring and early summer. Ostergruß radishes are grown primarily by professional growers in Europe and can be found at some farmer’s markets in the United States
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Description/Taste
Ostergruß radishes look like bright red or burgundy carrots; the tubers grow between five to eight inches in length have a long cylindrical shape. Ostergruß radishes come in a range of colors including dark pink, red, and purple hues that becomes lighter at end of the tapered root. The inner flesh of the Ostergruß radish is bright white in color with a crisp texture that offers a mildly sweet, peppery flavor.
Seasons/Availability
Ostergruß radish is available in the spring and summer months.
Current Facts
A member of the Brassica or Mustard family the Ostergruß radish is also known as Ostergruss, Ostergruss Rosa, German Salad radish, and Easter Greeting radish. All radishes are members of the Brassica family, known botanically as Raphanus sativus and are closely related to turnips and mustard greens.
Nutritional Value
Ostergruß radishes are believed to contain immune-boosting phytochemicals that detoxify the liver and neutralize and remove toxins from the bloodstream. The German radishes have as much potassium as bananas and are also high in fiber. The bright red tubers are a good source of calcium and vitamins B6 and C. Ostergruß radishes contain powerful antioxidants and aid in digestion.
Applications
A traditional, European way of serving Ostergruß radishes is to braise them with other root vegetables and serve alongside meat or chicken. Slice lengthwise for a colorful presentation on top of brown bread with butter. Sautee lightly steamed Ostergruß radishes in coconut oil for a healthy side dish. Wash and slice raw Ostergruß radishes and add to green salads or vegetable platters for a burst of color and an alternative to the stronger-flavored traditional radishes. The leafy green foliage of the Ostergruß radish offers a nice alternative to other greens in salads or sautés. To store, clip off top greens and keep wrapped in plastic in the refrigerator. Use within four to seven days for optimum quality and flavor.
Ethnic/Cultural Info
Ostergruß in German is literally translated into English as “Easter Greeting,” named for the time of year these strikingly colored radishes make their appearance.
Geography/History
Ostergruß is a common radish in Germany and makes an annual appearance in dishes across the country during the spring and early summer. Ostergruß radishes are grown primarily by professional growers in Europe and can be found at some farmer’s markets in the United States
