MicroVerdes.
Fresh trays
Organic pink Chinese radish cropMicroVerdes · Grown for the plate
Illustrative crop image; each harvest may look different.

Organic pink Chinese radish

Raphanus sativus

Crisp pink-stemmed radish greens with a lively peppery kick for salads and savory plates.

AvailableOne living 20 × 14 cm tray · Pay after delivery
€6.00

Flavour

Sharp, peppery radish heat.

On the plate

Salads, sandwiches, sauces and savory garnishes.

Two ideas for this crop

Examples of bringing its flavour and texture to your menu. Adapt the preparation and quantity to your kitchen.

Mushroom, caper and pink radish ciabatta. Suggested plating with Organic China Rose radish.
Generated illustration of a suggested plating.
Recipe idea

Mushroom, caper and pink radish ciabatta

A professional sandwich build with browned mushrooms and a crisp, peppery finish.

What the greens add

Radish heat refreshes an umami-rich, slightly sweet filling. The pink stems add texture and colour visible in the sandwich cross-section.

At the pass

Drain the filling before assembly; leave a few pink stems visible at the edge without an oversized garnish.

Ingredients and preparation

Indicative build for 1 portion; adjust after tasting.

Indicative ingredients

  • Illustrative 1-portion build: 1 small ciabatta, about 70 g
  • 110 g mushrooms; 25 g onion
  • 5 g capers; 5 g chopped raisins
  • 8 ml olive oil; 4 ml apple vinegar; salt
  • 4 g organic China Rose radish greens, adjust by tasting

Suggested preparation

  1. Sweat onion and brown mushrooms separately, avoiding excess moisture.
  2. Combine with capers and raisins, deglaze with vinegar and season; lightly toast the bread.
  3. Fill the ciabatta and add pink radish last between filling and lid, without cooking the shoots.

Another possibility

Serve the mushrooms on an open toast with fresh curd cheese and the same radish finish.

References behind the idea

An original MicroVerdes composition inspired by these references. This does not imply their authors used our crop.

Illustration of roasted beetroot, blackberry and pink radish.
Generated illustration of a suggested plating.
Recipe idea

Roasted beetroot, blackberry and pink radish

A vegetable starter balancing earthy sweetness, tart fruit and fresh peppery heat.

What the greens add

Radish heat offers a contrast to beetroot sweetness. Pink stems and green leaves distinguish the finish against a dark base.

At the pass

Keep shoots out of the beetroot juices during mise en place; add them last to preserve the visual contrast.

Ingredients and preparation

Indicative build for 1 portion; adjust after tasting.

Indicative ingredients

  • Illustrative 1-portion build: 120 g roasted beetroot
  • 25 g blackberries; 8 g toasted hazelnuts
  • 15 g prepared pickled beetroot slices
  • 8 ml olive oil; 3 ml sherry vinegar; salt
  • 3 g organic China Rose radish greens, adjust by tasting

Suggested preparation

  1. Cut roasted beetroot into bite-sized pieces and dress with oil and vinegar.
  2. Arrange with halved blackberries, drained pickled slices and chopped hazelnuts.
  3. Add radish at the pass over several beetroot pieces, keeping its stems crisp.

Another possibility

Use seasonal orange instead of blackberry, retaining acidity and hazelnuts.

References behind the idea

An original MicroVerdes composition inspired by these references. This does not imply their authors used our crop.

Explore all recipe ideas

The “organic” wording in the name identifies the seed selection in the catalogue. It does not on its own certify the harvested tray as organic.

On your menu

Pink Chinese radish adds pink stems and radish heat to a creamy base.

Finishing the dishSpread a few shoots across the bites and taste them with the sauce.

Three ideas to start with

  1. Add a small cluster to potato and fresh cheese toast.
  2. Try a few shoots in a cucumber salad with yoghurt dressing.
  3. Finish a roasted vegetable sandwich with a measured portion.
Taste your harvest and adjust the portion to your dish.
What does “organic” mean in this selection’s name?

It identifies the seed selection; it does not certify the harvested tray as organic here.

More about this variety

The pink stems bring color before the first bite; the leaves follow with radish-like heat. Try a few shoots against creamy sauces, sandwiches or a simply dressed salad.

Texture and colour

green leaves · pink stems · crunchy

On the plate

Use the crisp pink stems to lift a tuna tostada or add bite to a beef sandwich. A creamy dressing softens the peppery finish without hiding the color.

Japanese · Mediterranean · Mexican

Format
Living 20 × 14 cm tray
Harvest stage
Microgreens
Edible portion
Leaves and tender stems cut above the growing medium; roots left behind.
Restaurant delivery
Confirmed with you after your order request.

Tray dimensions do not represent a fixed edible weight.

Tasting notes are a guide; each harvest can vary.

Next crop: Purple mizuna →

Your selection

Total per delivery0,00 €

We’ll confirm your preferred date after you request an order. Payment is after delivery.

Thank you.

We have your tray request and will contact you to confirm the first delivery. You’ll pay after delivery.

Order reference

Were you looking for something else?