Write about a radish. Too many people write about the moon. The night is black … A radish rises in the waiting sky. – Karla Kuskin

Not often a prized poster vegetable, the radish seems to have languished in the footnotes of garden manuals, some only note that they are gratifyingly easy and very little else.  Easy they may be to grow, but there is an almost infinite variety of radish in addition to the one most familiar to the North American, a small bulbous cerise root that makes a cheerful, if likely ignored appearance on tupperware veggie plates alongside the cauliflower and carrots.

There’s such an enormous array of radishes available for the growing that it’s worth exploring some of the other types so you can enjoy them in almost every month of the year.  Raphanus Sativus has many cultivars and comes in round, oblong, carrot shaped, white, pink, yellow, bicolored & purple roots.  There are radishes sweet and tender, long and crisp, like gigantic smooth pale carrots, indecent in their smooth phallic forms.  There are radishes that demonically sear the palate in an unexpected contrast to their round innocence. Some varieties are grown exclusively for their greens. Radish seeds can also be used to produce oil.

Most of the smaller ones will mature in 3-4 weeks, which makes them an excellent catch crop for small spaces and intensively grown kitchen gardens.  Many are compact enough to be grown in containers, and fast enough to delight young children who are new to gardening. Although typically only the root is consumed, the leaves and seeds are also edible- one of my favourite treats is from late fall, uncollected radish plants may yield  fat pods full of radish sprouts.  Milder radishes make excellent additions to vegetable dishes, stir fries, salads & slaws.

The descriptive Greek name of the genus Raphanus means “quickly appearing” and refers to the rapid germination of these plants. Raphanistrum from the same Greek root is an old name once used for this genus. The common name “radish” is derived from Latin (Radix = root). Their true origin is vague, often said to be Asian, it is a wild plant growing all across Europe and Asia, and so very unclear where the plants that led to it’s domestication and taming of the fiery root originated. The greatest diversity of radish varieties are found in the eastern Mediterranean and near the Caspian Sea, which suggests but does not confirm that area as the place of origin. However, what is known is that many different varieties of radishes spread all over Europe and Asia, with different countries preferring specific varieties. Black radishes of R. niger were favorites in Spain, and another popular European variety to use in kitchen gardens was called R. radicula. In Asia, different varieties were cultivated; among them the R. longipinnatus, also known as Daikon, in China, and the R. raphanistroides variety in Japan.

The history of radishes is hard to unravel with any precision, they have certainly been  cultivated for food since well before Roman times when documentation becomes radically more plentiful. Roman records reveal descriptions of radishes in many colours and sizes, some as heavy as (reportedly) 100 pounds each. (As an aside, I suspect this refers to horseradish once again.  A large horseradish could be truly enormous, and both were often referred to simply as “radish”, but I could be wrong, the Sakurajima daikon is a hot-flavored variety which is typically grown to around 10 kg (22 lb), but which can grow to 30 kg (66 lb).) Radishes were cultivated in Egypt prior to the construction of the pyramids, and Herodotus of Helicarnassus related in his “Histories”, written from the 450s to the 420s BC:  “There is an inscription in Egyptian characters on the pyramid which records the quantity of radishes, onions, and garlic consumed by the labourers who constructed it; and I perfectly well remember that the interpreter who read the writing to me said that the money expended in this way was 1600 talents of silver.” Whether the radishes were valued primarily as a food item or for medicinal characteristics is not clear.  Onions and garlic were certainly prized as food and medicine, so it’s probable they were considered to be both. (Beer, bread, onions garlic and radishes~ seriously, those Egyptians must have had some killer dragon breath!) The Isrealites acquired a taste for radish after leaving Egypt, and brought the root with them. The Talmud mentions the use of radish seeds to produce oil, and considered eating radishes to have health benefits. In my quest I turned up an ancient Greek punishment for adultery utilizing radishes. Yes, I know, not quite what you were expecting, sodomy with a  root vegetable… it was a common device in plays of the time, but whether or not it was actually done is debatable, considering you had to catch the couple in the act. Radishes were so valued in Greece that golden radishes were offered to the god Apollo. At least that’s the oft-repeated rumour.  On looking into the tale, it appears that horseradish is actually the plant said by the Oracle at Delphi to be ‘worth it’s weight in gold’  which makes a bit more sense to me, radishes being such a fast crop to grow. The quote as I have found it is: ““the radish is worth its weight in lead, the beet its weight in silver, the horseradish its weight in gold” Lead was a valued metal in that time, this quote should not be taken to imply the radish had no worth.  In the historical records, Galen of Pergamon wrote that radishes were eaten in the region around 129-199 A.D. Also, the Greek physician Dioscorides documented drawings of radishes. However, these radishes were large, long varieties, from which the Long Black Spanish radish is descended.

The Chinese grew them as early as 700 B.C., probably earlier but it’s always hard to trace the path of vegetables historically. (again they may have come out of Asia.  Or possibly Turkey. Or the Ukraine.  Nobody actually knows yet.) Once they were introduced to Japan, they became even more popular.  Even today, the radish is the most popular root crop in Japan.  Asian cooking would not be the same without radishes, pickled, sauteed, in soups, stews, raw, dried…generally it is the larger, longer maturing radishes like the Daikon used in Asian cookery but not entirely. Certainly the array of Daikon types in Asian countries is wide.

Adding to the complications of the history of the radish is its many different names. In Europe, many of the names sound similar, from ramoraccio in Italian to armoracia in Greek, both used to describe radishes. By contrast, the names for radish in Semitic languages range from fugal in Hebrew to fuil, fidgle or figl in Arabic. In India the name for their radish variety is moola, and then the Chinese and Japanese also have entirely differing names for the radish. Sometimes, if the names for a certain plant are similar, the way a plant has traveled can be traced, but the many for radishes prevent a definite conclusion on the origination or even early propagation of the radish. Western Europe, though documentation is understandable scant has likely had the radish in cultivation since the Romans scattered themselves across it. A vegetable so widely known would have also been widely distributed.  I’ve seen several sources claim that radishes entered the Western diet around 1500, but that just defies logic entirely.  The issue is documentation, written recipes prior to ‘Forme of Cury’ commissioned by King Richard II in 1390 are sparse indeed. Radishes do not leave pips or shells in garbage pits or garderobes either, so it’s much harder to tell their presence in history as opposed to say, stone fruits.

Radish Varieties

Radishes come in many varieties but two growing types. The standard or salad type radish can be sown from early spring until fall. This variety dislikes heat so some growers do not grow them in the summer, or find a cooler place for them to thrive. In September, you can start them up again, and keep getting crops till the soil freezes. Try sowing a new batch every 2 to 3 weeks till the warm summer months.

The second type is known as a winter radish, or Daikon radish. This one takes longer to grow, about 60 days on average. Start these in midsummer, sowing every 2 or 3 weeks, so that your last harvest coincides with the fall frosts. Make sure you harvest before your soil freezes them in though, for unlike other tubular plants they will not overwinter.

Radishes grow well in almost any soil that is prepared well, is fertilized before planting and has adequate moisture maintained. Slow development makes radishes hot in taste and woody in texture. Rich, moist soils make for fast growing, tender plump radishes.

Radishes mature rapidly under favorable conditions and should be checked often for approaching maturity. Harvest should begin as soon as roots reach edible size and should be completed quickly, before heat, pithiness or seedstalks can begin to develop. Pull radishes when they are of usable size and relatively young. Radishes remain in edible condition for only a short time before they become pithy (spongy) and hot. Proper thinning focuses the harvest and avoids disappointing stragglers that have taken too long to grow.

Winter varieties mature more slowly and should be harvested at considerably larger size. Once they reach maturity, they maintain high quality for a fairly long time in the garden, especially in cool fall weather. Size continues to increase under favorable fall conditions. Daikon or Chinese radish, can achieve particularly large size and still maintain excellent quality. Winter radishes can be stored for a few months, given cool moist conditions. Black radishes have a particularly long storage liFe, in fact are best eaten after winter storage when the fiery flavour becomes milder and smoother.

Even if you totally forget about your radishes and let them bolt, don’t despair, the flowers add a pretty, spicy touch to a salad and the seed pods can be eaten fresh, pickled, or sprouted.

Getting Some

Radishes are an ideal trading seed, maintaining viability for long periods even under adverse conditions. Getting a few new varieties to try should not be a difficult task!  Even if you’re not involved in seed swapping, interesting Asian radishes have reached the wider market and it should be fairly easy to find a packet of daikon or black or watermelon radish in your local nursery or feed store. Happy growing!

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