Grown in a spectrum of colors, radishes were traditionally eaten by the Greeks to stimulate the appetite and prepare the palate for food. Today, they can be cooked in a surprising variety of ways. For an appetizer, drizzle sliced radishes with butter and honey for a sweet snap. As a zippy main course, sauté chopped radishes with onions, garlic and Serrano chili peppers.
This hardy root is commonly used to manage stomach disorders, fever, colds and cough. Radishes are also an excellent source of vitamin C and a potent immune booster. Next time you have the sniffles, eat a bit of fresh radish to chase your cold away.
The name of the genus Raphanus means “quickly appearing” and refers to the rapid germination of radish plants. Most appear in as little as 30 days. This bold plant is eager to grow anywhere – from a whimsical window box to your backyard vegetable garden.
The Greeks revered the radish, making gold replicas to offer Apollo, the god of medicine, light and truth. They believed with an offering of radish, good favor would shine upon them. In Oaxaca, Mexico, people carve large radish sculptures to celebrate the history of the radish in a festival called La Noche de los Rábanos (The Night of the Radishes).