1. History of Radishes
First cultivated in China, radish crops spread through the Northern Hemisphere and into Europe in the 1500s. Radishes had reached Massachusetts by 1629.
2. All in the Family
Radishes are members of the Brassicaceae (mustard or cabbage) family. The root is related to kale, broccoli, cauliflower, and horseradish, among others.
Radishes are a great low-cal snack; one cup of sliced radishes has only 19 calories.
4. Link to Wasabi
Radishes are related to wasabi, a type of horseradish, which in paste form is a staple condiment of Japanese cuisine.
5. Where They Grow
Most states grow radishes, but California and Florida boast the biggest crops in the United States.
6. Your Child's First Plant?
Because they grow rapidly, radish plants are ideal for children's gardens. The scientific name for the genus that includes radishes is Raphanus, Greek for "quickly appearing."
7. Radish Varieties
Several varieties of radishes are available year-round. They vary in size, taste, and color but share nutritional values.
Red Radish and Greens Salad
Makes four servings.
1 Tbsp lime juice
2 Tbsp orange juice
1 Tbsp white balsamic vinegar (or red wine vinegar)
3 Tbsp walnut or olive oil
1 tsp Dijon mustard
¼ tsp pepper
dash of salt
4 cups mixed greens
1 cup thinly sliced red radishes
1 large apple, quartered, cut into julienne strips
1 orange, peeled, membranes removed and separated into sections
½ cup shredded carrots
½ cup jicama, peeled, cut into julienne strips
¼ cup coarsely chopped walnuts, toasted
¼ cup feta cheese
1. Place dressing ingredients in a large bowl, whisk together, and set aside.
2. Combine greens, sliced radishes, apple strips, orange sections, shredded carrots, and jicama strips in a large salad bowl.
3. Toss salad with dressing and place on four plates.
4. Garnish each plate with walnuts and feta cheese.