Radish Sprouts

These are sprouts with a distinct radish flavour and are used extensively in Japanese and other Asian cuisine.

Sautéed or stir-fried in with other foods, they are ideal as a garnish in salads and sushi

Radish Sprouts are a good source of vitamin A, B vitamin group and have 29 times more vitamin C than milk and 4 times the vitamin A C, calcium, fibre, folic acid, iron, magnesium and protein.

Similar to other sprouts, they can be added to sandwiches, salads, and stir-fries, adding a crispness and mild taste to the other ingredient flavours. Since they are very delicate, radish sprouts can only be heated for 20 to 30 seconds before wilting.

Cucumber and radish sprout rolls