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Popular Varieties: Red Globe
Store At: Up to 2 weeks in the fridge
Comes From: All regions
Seasonality: April to October

However, we're willing to bet most people reading this article have only eaten red radishes. Only red? Yes - there are other colours available, including black, purple, yellow and green ones, all with varying tastes. Additionally, there are related vegetables, Mooli and daikon, which are general names for a group of long, white radishes, which prefer a cooler climate to grow in. These can grow up to a yard (over a metre) in length and a foot around!

Radishes are actually members of the mustard family; the peppery taste is due to the presence of mustard oil. The name radish in fact comes from the Latin radix, meaning "root". They are one of still a relatively small group of vegetables that are sold with their leaves intact on top, which is great because you can tell just how fresh they are; the leaves should be a bright green, and they are in fact edible (but a bit peppery). Don't leave radishes like this in a plastic bag though, they sweat terribly and within a few days the leaves will turn to mush - not nice! Instead, chop the greens off as soon as you get home, and the radishes will keep for up to 2 weeks in a fridge. Radishes bought without the greens on should be nice and firm when squeezed gently.

Radishes can be broken into two main categories; summer and winter. The typical radish we all know and love, the red ball radish is a summer radish, and ones such as Black Spanish Round and Minawasa Summer are winter types.

History

It is believed that radishes are original native to Asia, yet they were first domesticated in the Mediterranean. Either way, they have been in cultivation for centuries. Slaves labouring on the great pyramids of Egypt were working on these things back in 2780BC, when along with onions and garlic, radishes formed rations. They were however not cultivated in Britain until the 16th century, and the Americas soon after that.

Uses

Radishes are quite versatile; they can be eaten fresh raw, in a salad. They contain lots of vitamin C, and eating them fresh is the best way to retain as much as possible. They can also be cooked (in particular black radishes), by boiling or steaming. Also, the greenery on top can be eaten when it's fresh.

Radishes have several confirmed medicinal uses, in particular as a decongestant for the sinuses, relief of indigestion and flatulence, and can be taken as a tonic herb and an expectant.

Growing Information

Radishes are easy as pie to grow - they can be sown when the soil warms up enough that it's not cold to the touch, and can then be sown every 2 weeks successionally for a crop throughout the summer.

They are one of the quickest crops from seed to harvest. Sow them either in thin drills or scatter the seed a half-inch deep, and keep well watered. Thin them out when they're large enough since they dislike being overcrowded, and try to keep them cooler (eg in a lightly shaded area) since they dislike hot weather and are likely to bolt and run to seed given too much sun. Give them plenty of water, since rapid growth is required for tender, tasty roots. Overwatering can encourage production of leaves rather than roots, and erratic watering makes the plants become woody and split.

Radishes are easily grown in containers, which should be at least 6-12 inches (15-30cm) by 8 inches (20cm) deep. In containers it's even more important to water well and regularly!

Cabbage fly, slugs and flea beatles can all be a problem growing radishes.

Links

- Vegetables - Radishes
- Radishes
- Radishes Article
- Seasonal Radishes
- Radishes on Wikipedia
- Commercial Radishes
- Radishes Article

Varieties

There are radishes for all tastes. From the mild - Red Globe, to the exotic Spanish Black or the massive Daikon, there's something to match everyone's taste.

Red Globe
Not so much a varety as a type, this is one of the most popular red button type radishes, and can vary in size from a marble to larger than a golf ball. This group includes the varieties Cherry Belle, Red Devil, Scarlet Globe and Feugo amongst others.

Black Radishes
Another slight oddity, black radishes (AKA brown radishes or winter radishes) look more like the related turnip than radishes. They are usually 8 inches or so long (25 cm). The interior is white and drier than red radishes, and almost as sharp in flavour as horseradish.

Daikon
This is a large, fat white radish that looks more like a carrot. They can be huge, weighing up to 50 pounds, but most are typically in the 1.5-2 pounds off mark. The Daikon is slightly hotter and jucier than a red radish, but mild compared to black radishes.