This spring I hauled out all my old packages of seeds some dating back quite a few years. This spring I decided to use them all up, come what may.
Amongst them was a package of radish seeds with a date stamped on the back – 1986! My first reaction was, “No way! They’ll never come up; much too old.” But I planted them anyway and, lo and behold, they emerged from the ground and gave me beautiful radishes – 25 years later!
Raphanus sativus is the scientific name for the common radish. It belongs to the Brassicaceae family of plants also known as Cruciferae, the latter from New Latin which means cross bearing, a reference to the shape of the flowers whose four petals resemble a cross. Other vegetables in this group include cabbage, broccoli, cauliflower, turnip, rapeseed, mustard, horseradish, wasabi, and watercress among others.
Radishes germinate quickly. The descriptive Greek name of the genus Raphanus means quickly appearing. They can be harvested within three weeks. The common name “radish” is derived from the Latin, radix, which means root. They are easy to grow and prefer cool weather making them the perfect spring and early summer garden vegetable.
Radishes and their greens are an excellent source of vitamin C, a good source of calcium, the trace mineral molybdenum, potassium, folic acid, and copper. Throughout history radishes have been effectively used as a medicinal food for liver disorders. They contain a variety of sulfur-based chemicals that increase the flow of bile. In this way, radishes can help to improve digestion and to maintain a healthy gall bladder and liver.
Radishes are believed to have originated in southern Asia and were cultivated in Egypt as long ago as 2780 BCE. Radishes are not just for salads. They can be used to make cakes, soups, dips, and spreads. For a nice summertime treat try this appetizing spread.
Radish and Cream Cheese Spread
1 package (8 oz.) cream cheese
1/4 cup butter, softened
1/2 tsp. celery salt, and dash of paprika
1/2 tsp. Worcestershire sauce
1 cup finely chopped radishes
1/4 cup finely chopped green onions
Mix cheese, butter, celery salt, paprika and Worcestershire sauce together until smooth. Stir in radishes and onions. Chill several hours to blend flavors. Spread on your favorite cracker. Makes 11/2 cups.
– Helen Stec
