Radishes have a long history, having been consumed since at least 2000 B.C. They are depicted on the walls in the pyramid of Cheops in Egypt and gold radishes were offered to Apollo in Greece. The name "radish" comes from the Latin word radix, meaning "root". There are several varieties, round and red being the most common. A popular one is "French Breakfast" (pictured above). It is said to be good cooked with butter and on a baguette for breakfast. Other less typical varieties are the Daikon, Red Meat, and Spanish black, which are all grown in the fall/winter months.
Radishes are 94% water and offer modest nutritional value, but contain the minerals potassium, phosphorus, magnesium, and iron. These greens, which can be eaten as well, contain high amounts of Vitamins A, C and B. Also, the greens are blood cleansers and digestive aids.
We like to eat them marinated in 1part olive oil, 1 part vinegar, salt & pepper; often with baby white turnips, spring onions, and dill.
RECIPES
RADISHES
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