Your Daily Facts about Radishes
Radishes were first cultivated thousands of years ago in China, then in Egypt and Greece. Radishes were so highly regarded in Greece that gold replicas were made. The radish did not make its way to England until approximately 1548. By 1629 they were being cultivated in Massachusetts.
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 a member of the Brassicaceae family – also known as cruciferous vegetables. Related to broccoli, cauliflower, and brussel sprouts, the nutritional value of radishes is relatively high, especially when the whole plant is consumed. The tangy flavor of all types of radishes are due to the mustard oil found in cruciferous plants. Radish varieties come in an array of colors and sizes. They can be red, pink, black, purple, or white; the size of a dime, or profoundly large – the heaviest radish ever recorded being a one hundred pound vegetable grown in 1544.
Pliny thought the radish was “a vulgar article of the diet” because of its “remarkable power of causing flatulence and eructation.”
The ancient Egyptians used radish seed oil before olive oil was known.
In Oaxaca, Mexico, Christmas Eve is also the Night of the Radishes, when large radishes are cut into animal shapes.
Americans eat 400 million pounds of radishes each year, most of which is consumed in salads.
Radishes were a common breakfast item for the Pennsylvania Dutch. (They still are in Japan).
Radishes with their leaves intact are usually tied in bunches, while topped radishes are sold in plastic bags. If the leaves are attached, they should be crisp and green.
Whether red or white, roots should be hard and solid, with a smooth, unblemished surface. Avoid soft or spongy radishes. Be sure to check bagged radishes for mold before purchasing. Black radishes should be solid, heavy and free of cracks. This variety is often found in Russian or Polish neighborhood stores. Daikons, found most easily in Asian markets, should be evenly shaped and firm, with a glossy, almost translucent sheen.