The Easter Egg radish is a spring radish harvested early in the growing season resulting in a smaller radish. The winter radishes grow slowly, are harvested later in their growth, and result in a more elongated-shaped or larger round vegetable. The Easter Egg radish varies in colors ranging from light shades of pink to dark crimson reds and provide a milder flavor. They are typically served as hors d’oeuvres, as complements to salad or sandwiches.
Easter radishes are a good source of Vitamins A, C, potassium, zinc and dietary fiber. Radishes also contain enzymes such as myrosinase, diastase, esterases, and amylase which have anti-fungal properties and are known to promote digestive health. Radishes provide a good source of vitamin C and are low in calories. One cup contains about 20 calories.
Radishes have been enjoyed for thousands of years. Originating in China they eventually made their way to Greece and Egypt where they were used as a means of payment for workers building the ancient pyramids. A newer variety on the market, Easter Egg radish is grown from a combination of different colored radish seeds then upon full maturity bundled to make a multi colored bunch of radishes. A spring variety radish, Easter Egg radishes have a rapid germination cycle and mature fairly quickly.