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Like other root vegetables, radishes are seen with hard bulbs beneath the ground and leafs on the top. However, unlike those in its root family, radish has a very unique peppery quality that equates more to mustard seeds. The entirety of the vegetable is both edible and nutritious. While radishes are a common guest as raw garnish in salads, the best ways to cook radish include steaming or boiling. Radishes proliferate with natural blessings: vitamin B6, potassium, copper, manganese, calcium, riboflavin, ascorbic acid, and folic acid. They take approximately 1 month or longer to grow and must be harvested in the spring or fall for cooler temperatures.
Early April to Early June
Beets, cabbage, carrots, chives, cucumbers, kale, lettuce, spinach, squash
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