Radhitjes

Radhitjes, also known as radish microgreens, are the young, edible seedlings of radish plants (Raphanus sativus). They are harvested just after the cotyledon leaves have developed, typically within 7 to 14 days after germination. Radhitjes are known for their distinctive peppery flavor, which is milder than that of mature radishes, and their vibrant color, which can range from red to purple, depending on the variety.

These microgreens are rich in essential nutrients, including vitamins A, C, E, and K, as well as various antioxidants and minerals. They are often used as a garnish or added to salads, sandwiches, and other dishes to provide a burst of flavor and color. Radhitjes are also a popular choice among health-conscious individuals due to their high nutrient density and low calorie content.

Growing radhitjes is relatively straightforward and can be done indoors or outdoors. The seeds are sown densely in a shallow tray filled with soil or a growing medium, kept moist, and exposed to light. Once the seedlings reach the desired size, they are harvested by cutting them just above the soil line. The entire plant, including the stem and cotyledon leaves, is edible.

Radhitjes should be stored in the refrigerator and consumed within a few days of harvesting to maintain their freshness and nutritional value. They can be eaten raw, but some people prefer to lightly cook them to reduce their peppery taste. Overall, radhitjes are a versatile and nutritious addition to a variety of dishes.