The Greeks described the radish by naming it Raphanus, which means “quickly appearing”(they grow really fast). The common name, “Radish” is derived from a Latin word that means ‘root’. These lovely crunchy root vegetables have been around for a long time.
The Greeks and Romans weren’t the only civilizations keen on the radish. They turn up (actually they are relatives of the turnip… pun intended!) all over Asia and Europe. There are all sorts of radishes and varieties for every season. You’ll find the little red ones now, at the Farmer’s Market, and if you happen to be in Mexico in winter, they make a grand appearance then too. On December 23 in Oaxaca, large red radishes are turned into sculptures for the ‘Night of the Radishes’ festival.
Who could have guessed at such celebrity?
If you are just a common, garden variety radish eater, look for smooth skinned, firm radishes that still have their tops (which are also edible) attached. Radishes like those in today’s photo are best when they’re small. Wash and eat them raw and if you want to celebrate just a little, dress them up with a simple dip.
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