Attack of the Radish: China Rose Radishes

Radishes seem to be like mushrooms; you never can see enough of them. Last week I added another radish to my repertoire: the China Rose Radish.

A bulk of 6-inch high and 3-inch wide pink and white radishes came in a plastic bag from a farmer two hours away in Pennsylvania. The radishes were the largest of any kind I had ever seen and thus sent me home with the interest of finding out more about these rooted vegetables.

Turns out that the China Rose Radishes, also known as the "daikon", is often carrot-shaped, grows 8 to 14 inches long, and 2 to 4 inches in diameter.

Radishes are grown all over the world and in every season, making this a great veg to grow for any farmer or cook. No evidence can be found on the exact origin of the radish but archeologists believe that since the radishes' cousin, the mustard and turnip were found in west Asia and Europe, that the radish may have its origins there.

Radishes grow best in full sun with moist, fertile, acidic to neutral soil. And for cooking, the whole radish plant is edible, though most people only consume the taproot bulb like part of the plant. Steaming and raw preparation is usually done for radishes. Expect a peppery strong flavor from these plants, which usually pairs nicely in a salad.

below: our garden fresh radish




Bon Appetite!