| RADISH |
The radish is an annual or biennial grown for its edible swollen rots, seed pods, and leaves. Depicted on the pyramid of Cheops, it was cultivated by the Egyptians in 2780 BC and it is noted that it was given to laborers in their rations. The ancient Egyptians used radish seed oil before olive oil was known. By 300 BC the radish was noted as being cultivated in Japan. Thought to have originated in Asia and to have been domesticated in the Mediterranean, this little vegetable has been around for centuries. The radish was so highly prized in ancient Greece that at the temple at Delphi there were radishes made of gold which were dedicated in Apollo’s honor. The radish did not make its way to England until approximately 1548. By 1629 they were being cultivated in Massachusetts. Radishes were a common breakfast item for the Pennsylvania Dutch. (They still are in Japan). In Oaxaca, Mexico, Christmas Eve is also the Night of the Radishes, when large radishes are cut into animal shapes. The Night of the Radishes (Noche de Rábanos) is celebrated every year on December 23, began in 1897 in the “zócalo” (main plaza) of Oaxaca city. It lasts only a few hours but attracts thousands of people to this plaza. It consists of an exhibition of sculptures made from a type of large red radish which can weigh up to 3 kilos in weight and 50 cm in length. (For scale: look at the people standing behind the radish sculpture.) These radishes are especially grown for this event, left in the ground for months after the normal harvests to let them attain their giant size and unusual shapes. The sculptures are made by professional craftsmen and aficionados, who are mostly radish growers. Themes include complete nativity scenes, party scenes with dozens of figures, folk dance, models of real building built with much detail and saints. The sculpted scenes include other materials such as dried flowers and corn husks but what makes a sculpture stand out is the created way of cutting a radish itself for effect, such as carefully peeling the red skin back and perforating it to create a lace skirt. A contest is held with the first-prize winner getting his/her picture in the newspaper. Radishes are root vegetables that resemble beets or turnips in appearance and texture, but have a distinct flavor. It is the root of a plant classified in the mustard family. Radishes are one of the quickest and easiest vegetables to grow. Their name comes from the Greek word for “fast appearing”. In the United States radishes are usually eaten raw; however, they can be added to cooked dishes or served whole. The biggest crops grown in the United States come from California and Florida, but most states grow radishes. Radishes come in a variety of colors including, but not limited to, white, lavender, red, magenta, and black. Most common grocery store held varieties are just larger than a cherry, but some radishes can grow to over 100 pounds and over 3 feet long. The Daikon radish that we grow on the farm can be grown to be as big as a football. The white varieties tend to be milder and are tasty eaten raw, while the black varieties can be horseradish hot and can add a pleasing tang to salads. Nutritional Value Radishes contain no cholesterol, little fat, and few calories. They provide vitamin C, folate, calcium, potassium, and fiber. Radishes can be eaten to relieve indigestion and to aid the body as an expectorant. Selection and Storage Radishes should feel firm; stay away from those that yield to gentle pressure as they will not be crisp. Refrigerate radishes in a plastic bag for up to two weeks, depending on the variety. Stay away from radishes that are too large or with yellow or decayed tops or those that have a spongy feel. If the leaves are still attached, the leaves should be crisp and green. Preparation The fiery flavor in the radish is due to the presence of mustard oil, the mustard oil can be mellowed through roasting or you can highlight the zest by adding radishes to a salad of Kalamata olives, feta cheese, garlic, and yogurt. Radishes can be served raw, sliced, or shredded and is also used as a garnish. The Daikon radish is often pickled or added to cooked dishes.
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