Radishes

Grown and consumed throughout the world the radish are an edible root vegetable. A member of the brassicacea family that originated in Europe during the pre-roman times. Radishes can be found in varying sizes and colors, and make a great easy addition to any garden.

Broadly speaking radishes can be put into four categorized into four main types, summer, fall, winter and spring.

Spring or Summer Radishes

Spring or summer radishes are sometimes referred to as European radishes and are generally small with a short cultivation period of 3 to 4 weeks. European radishes include the Cherry Belle, Snow Belle, Plum Purple and April Cross.

Winter Radishes

Winter radishes like the Black Radish and Black Spanish Round Radish come in both round and elongated forms. The common variety of radish found in Asia is referred to as the Daikon; all have hot flavored flesh and rough dark skin.

The radish along with being a wonderfully fresh treat has some nutritional value, such as being rich in ascorbic acid, folic acid and potassium; radishes are also a source form of vitamin B6, copper, magnesium and calcium.

The most commonly eaten portion of the radish is the taproot, although all portions even the top can be consumed as a green. The root or bulb is usually consumed raw in salads or as a whole, but steam radishes are delightful. Pickled radishes is another interesting way of enjoying this vegetable and adding them to a veggie platter for dipping makes a great addition to any buffet style meal.

Growing Radishes from Seed

Radishes are a very hardy garden addition and few disease or insects bother the radish during its short cultivation period, which makes a great choice of vegetable for an organic garden. Though radish can thrive in cooler temperatures caution should be taken if there is a frost, if there is budding in this situation they will require covering. Radish will grow in average soils, however like most other veggies they will respond better in rich well drained soils. Sow radish seeds in ½ deep soil and soil should be worked 6 inches in depth, separating rows about 10 inches apart. Once seedlings begin to emerge thinning to about 2 inches apart is recommended to control overcrowding.

Pickled Radishes

You Will Need

• 2 cups sliced fresh radishes
• 1 small onion cut into wedges
• ½ cup rice vinegar
• ½ cup of granulated sugar
• 1 ½ teaspoon of salt
• 1 bay leaf per jar

Directions

Place your sliced radishes and onions in a large bowl, in a separate bowl put your vinegar, sugar and salt and stir until sugar is dissolved. Pour liquid mixture over your radishes and cover tightly place mixture in refrigerator and allow sitting overnight then place radish mixture into canning jars adding one bay leaf per jar.