The radish is a plant of the cruciferae family, of which the root is eaten as a vegetable. The radish is thought to have originated in China and was a popular vegetable throughout the Egyptian, Greek and Roman Empires. It has since spread to the temperate regions of the world.
There are a great many varieties of radish, of which the most common are the small round radish and the long oval radish.
It varies in colour through pink, red and purple to black and white, and in shape from round to long and tapering. Some varieties of radish are tiny and weigh considerably less than an ounce each while others are considerably larger. The flesh of the radish is crisp, white and firm and has a hot, peppery flavour.
Radishes are usually served raw, either as an appetizer, accompanied by butter and salt, or in salads. When used in this way, the radishes should be young and tender. Radishes are also used as a garnish, when they are either cut into thin slices or into rose or other flower shapes.
The leaves of young pink radishes may be eaten raw in salads or cooked in the same way as spinach.
Pink radishes and large radishes may also be cooked.
To prepare radishes for either cooking or eating, cut the tops off 1-inch above the bulbous root and remove any hairy roots. Wash them thoroughly.
To boil 1 pound of radishes, place them, unpeeled, in a pan containing -inch of lightly salted water. Set the pan over moderate heat and cook them for 15 minutes or until they are tender when pierced with the point of a sharp knife. Remove the pan from the heat and drain the radishes in a colander. Serve them with a white or Parsley Sauce. . K
Radis Glacis, peeled radishes saute’ed in butter and cooked until tender, make a very unusual but tasty accompaniment to meat or poultry.