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Food & Recipes: Radishes
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The Good Earth: Radiant Radishes.
Radishes can be grown successfully all year round and just about anywhere, even in the soil of urban sprawl, providing there is sunlight. They bring a certain crispness into cocktail hour, liven up a lunch and remain a staple of the French appetizer course. Their black and white cousins proffer a different, zesty taste and are doted with bountiful health benefits. Like cabbages, mustards and turnips, they are crucifer plants. They have been grown in China for over 3,000 years. Although the French did not begin cultivating them until the 16th century. The radish, or radix-meaning root, is the pungent, fleshy root of a plant belonging to the mustard family. Raphanus sativus is grown and eaten around the world. Recipes in captions.Article also available.
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