From the Garden of Longstreet Farm: Radishes

A hardy root vegetable, radishes are one of the easiest vegetables to grow. Originating in China, the radish spread to Middle Asia and soon after to the Mediterranean. Ancient Egyptian writing showed radishes being cultivated before the construction of the pyramids; and ancient Greeks valued the radish so highly that they offered up gold radishes to the god Apollo.

In Germany, giant radishes were described in the 13th century, a German botanist reporting on radishes that weighed 100 pounds in 1544. But by 1586, smaller radishes had become common throughout Europe and Great Britain. It became one of the first vegetables introduced into the New World, and by 1848 there were eight different varieties in the Americas.

Spring radishes are frost hardy and can be planted as soon as the soil can be worked. They are fast germinating and fast growing, ready to harvest in approximately 30 days. An old farmer's trick is to plant radishes near slower germinating vegetables. The radishes will keep the row marked, and when harvested, loosen the soil for their companion vegetables.

At Historic Longstreet Farm, radishes are planted in early spring and are one of the earlier vegetables to be harvested. According to Science in the Kitchen, published in 1893, "A dish of crisp, coral radishes adds beauty to the appearance of the tables, but they are not possessed of a high nutritive value, being very similar to the turnip in composition, and unless very young, tender, and when eaten thoroughly masticated, are quite difficult of digestion." Today, however, we know the radish to be high in vitamin C, folic acid, and potassium, and are good for the immune system as well as to control blood pressure.

Check out these traditional recipes and techniques for radishes from cookbooks published in the late 19th century:

For Red Radishes.
Cut off the roots, and also the outside leaves, leaving on two or three of the prettiest, smallest, and greenest. Lay the radishes in cold water, taking them out half an hour later, and wash carefully, so that no earth adheres to them. Imitation tulips can be cut from radishes using the longer ones for this purpose. Have a small, sharp knife, divide the red peel from the radish into five or six thin pieces, beginning to cut from the bottom, and slipping the knife behind the skin as far as the stem; shape each piece on the tip into a point, at the stalk of the radish; then lay them on a side dish with a few pieces of ice and serve fresh butter at the same time.
From "The Epicurean: A Complete Treatise of Analytical and Practical Studies on the Culinary Art" by Charles Ranhofer. Charles Ranhofer, New York, 1894.

Lettuce and Radish Salad.
Prepare and arrange lettuce. Place between leaves six radishes which have been washed, scraped, and cut in this slices. Garnish with round radishes cut to represent tulips. Serve with French Dressing.
From "Boston Cooking-School Cook Book" by Fannie Merritt Farmer. Little, Brown, and Company, Boston, 1896.


Please Note: At this time, Historic Longstreet Farm remains closed to visitors.


Sources:

• Harvesting History: Seeding the Future. https://harvesting-history.com/the-radish/.
• "Science in the Kitchen" by Mrs. E.E. Kellogg, A.M. Modern Medicine Publishing Co., Chicago, 1893.