Ravishing Radishes

These Spicy, Colourful Root Vegies Grow Fast And Can Be Eaten From Root To Tip, Leaves And All.

- Melissa King

Explore the world of heirloom radishes and you’ll be surprised just how diverse and beautiful this humble little vegetable can be. Wild radishes originate from Asia and their first written mention dates back as far as the 3rd century BCE, so they have stood the test of time in our gardens and kitchens.

I like radishes for their crisp, sweet (or spicy) roots and diversity of colour, length, texture and flavour, from small round varieties that bring a peppery crunch to a fresh salad or sandwich to longer types that can be pickled, tossed into a stir-fry or served whole with butter and salt.

And don’t throw away the leaves; they’re edible, too. Broil, sauté or boil the foliage, just as you would the leaves of other “root-to-tip” vegies like beetroot or turnip. The leaves are particularly good in potato soup.

Radishes are easy and rewarding to grow from seed and may be planted in any season. They are also quick to germinate and harvest — many varieties are ready to pull in as little as 3–4 weeks — and can be grown with equal success in the garden or in pots.

VARIETIES

If you want to grow a classic round red radish with crisp white flesh, you’ll love ‘Early Scarlet Globe’. It’s a tasty, fastgrowing variety that’s ready to pick in just 22 days. Or try ‘Giant of Sicily’, a round, red Italian heirloom type that produces big radishes without the woodiness.