Untreated organic radish violet in raw food quality.
The radish was cultivated in the Mediterranean as along as 4700 years ago, but stems from Asia; known in China and Japan before that time. Relief images of the radish indicate its presence in Ancient Egypt, where radish was the food of the poor, the peasants.
The Greeks and the Romans, however, revered the radish a golden radish was presented to Apollo at the Temple of Delphi. The root was consumed by the nobility, and the leaves by the poor. The seeds of the radish were used to produce oil.
The radish, a cruciferous plant, was known in ancient times for its many forms, from round to oval and long. The radish is found in many colors too pink, purple, grey, green, brown, black, and white.
Radish is preferably germinated in a hydro-appliance or a moist kitchen towel. After approximately eight hours at a constant temperature of 18°C, 3 tablespoons of seeds will yield about 1.5 cups of violets. Radish seeds contain around 37% essential oil, much of which is mustard oil. Adding radish seeds to germinating legumes has an anti-bacterial effect.
Violet radish contains vitamins A, B1, B2, and C, as well as minerals sodium, potassium, iron, calcium, and magnesium.
You can eat the 5-7 day old sprouts, or 12 day old violets, on bread, with cheese, or in a salad.