We like to brag about how beautiful our radishes are…because we dig roots.
Members of the Brassicaceae family, radishes are related to kale, broccoli, cauliflower, and horseradish (yum, some of our faves!). Radishes originated in China and spread through the Northern Hemisphere and into Europe in the 1500s. By 1629, Radishes had reached Massachusetts. The name, radish, comes from the Latin word, radix, which means “root.”
How do you cook your radishes? These root veggies are used in very different ways around the world. In China and Japan, most of the radish crop is pickled in brine, similar to the way we pickle cucumbers. In China, some large radishes are grown for the oil in the seeds. In India, the rat-tailed radish is grown for its fleshy edible seed pods which reach a length of 8-12 inches, and in Egypt, one type of radish is grown for its top greens only.
Use some in your next crunchy garden salsa (recipe from Delish)! Made with crisp radishes and cucumbers and laced with fragrant mint, it’s the perfect accompaniment to an array of summer meals.
2 jalapeños (seeded for less heat, if desired)
1 clove garlic
1/2 medium white onion
1/2 lb plum tomatoes
2 Kirby cucumbers
2 tbsp fresh lime juice
1 tbsp olive oi
1/2 cup fresh mint, chopped
- In a large bowl, combine the jalapeños, garlic, onion, 1/2 tsp salt, and 1/4 tsp pepper.
- Add the tomatoes, cucumbers, radishes, lime juice, and oil and toss to combine. Fold in the mint.