Daikon Radish (Raphanus sativus)
This large asian raddish has white skin and flesh and is generally milder than its round red cousins. Daikon is delicious cut thin for a peppery addition to salads, made into a relish, or pickled alone or with cabbage in a kimchi.
Storage Tips:
Refrigeration is necessary to retain moisture; Daikon will store in the hydrator drawer for up to one week.
Kohlrabi (brassia oleracea var. gongylodes)
Kohlrabi shares its botanical name with its close relative, broccoli. However, 'kohl' (cabbage) and 'rabi' (turnip) better describes this delicate vegetable. Many botanists believe kohlrabi is actually a hybridization of these two vegetables.
The vegetable appeared suddenly in Europe in the middle of the 16th century. It offers generous amounts of vitamins A and C and emphasizes the minerals potassium and calcium. Kohlrabi is high in fiber and sports only 40 calories per cup serving.
Storage Tips:
Store kohlrabi globe and leaves separately. The globe will last for a month refrigerated in a plastic bag.
Wrap leaves in a damp towel or plastic bag and keep in hydrator drawer of the refrigerator. Use greens as soon as possible.
Scallion (Allium cepa)
The onion is a native of west-central Asia has been cultivated since prehistoric times. They were believed to have curative powers by the ancient Babylonians, Greeks, and Egyptians. Indeed, onions, garlic and chickpeas reportedly made up the bulk of the food ration given to the 100,000 laborers of the Great Pyramid of Cheops. Onions' internal layers were considered a symbol of eternity-an idea espoused by Russian architects, who constructed onion-shaped towers hoping to ensure that the buildings would stand forever. Onions are high in vitamin C.
Storage Tips:
Bulb onions will store for several months in a cool, dry ventilated place. Warmth and moisture will cause sprouting.
Store onion in the refrigerator in an air-tight container to avoid transference of flavors to other foods.
Store chives or scallions wrapped in a damp towel or plastic bag in hydrator drawer of fridge for 2-3 days.
Tomatillo (Physalis Ixocarpa)
Tomatillos are native to Central and South America, where they have been cultivated for centuries--even before the first tomatoes! Tomatillos, or 'husk tomatoes' as they're sometimes called, are important vegetables in authentic Mexican cuisine. Tomatillos are ready to harvest when they have filled out their papery shell--or just after they've fallen.
Storage Tips:
Store at room temperature, with husks on, for up to 2 weeks.
For longer storage, refrigerate in husks-but not in a plastic bag.
