Ravishing RADISHES

They’ll pep up a salad or add a tang to a stir-fry, and growing your own tasty version is simply a doddle

The range of radishes offered by most supermarkets is never going to get pulses racing. In fact, my local big brand store only stocks one type; small, round, red-skinned roots with a fierce flavour that I don’t find particularly pleasant. I’d love to be able to tell you their name, but the bags are simply labelled ‘Radish’.

Despite shops giving the impression that there are just a few enigmatic types of radishes available, I can reveal there are actually scores of different named varieties. Apart from red and round ones, there are white, yellow, green, pink, purple, black and two-tone radishes, with roots that vary in shape and size.

There’s only one way to avoid the mediocre selection found in vegetable aisles and that’s to grow your own from seeds. Sow some now in pots or the ground and they’ll germinate within days. The roots will swell quickly and be ready for harvesting in as little as four weeks, perfect for adding crunch to autumn salads.

In my opinion, the flavour of home-grown radishes is far superior to shop-bought roots. Pulled from the ground when young, they are crisper, juicier and have a milder taste. Commercial radishes are a bit hit or miss, with some having a spongy texture and a flavour that’s so strong they are not very nice to eat.

Scientists think this salad staple originates from southeast Asia and it was a part of Chinese cuisine 2,500 years ago. Radishes were eaten in Egypt as far back as 2,000BC and they were held in high regard by the ancient Romans and Greeks, who both cast gold replicas of radishes to offer to their gods.

On a more delicate note, in classical Athens, radishes were used to punish men caught in the act of adultery. According to ancient Greek poet Aristophanes, during the fifth and fourth centuries BC those found guilty of such behaviour were humiliated by having a large, rough-skinned radish inserted up their backside.

Radishes arrived in this part of the world during the 16th century and they were originally used medicinally, rather than for culinary purposes. In his Herball from 1597, Nicholas Culpeper wrote that roots should be ground up with honey and a powdered sheep’s heart, and then spread on the head as a cure for baldness.

These days they are more likely to be chopped into salads, added to stir fries, roasted whole or pickled.

Introduced in 1879, the variety ‘French Breakfast’ with its 2in long, red and white tipped roots were traditionally eaten raw by market traders in Paris, served with salt and softened butter.

As well as adding a crunch and mustardy tang to dishes, radishes have impressive health benefits. They are low in calories, high in fibre and contain barely any fat. High in antioxidants and minerals, a 100g serving provides a quarter of your daily recommended vitamin C.

To raise your own crop of radishes, sow seeds before the end of the month. Turn over the soil and rake until the surface has fine, crumbly texture. Make a ½in deep channel, leaving 6in between rows. Sow seeds 1in apart along the base, cover with soil and water. Seedlings should appear within 7-10 days — and looking after them is a doddle.

Keep plants well-watered, especially during dry periods and remove any weeds that appear as they will deprive radishes of moisture, nutrients and light. Protect the developing crop with horticultural fleece, a tunnel cloche or low polythene tunnel if there’s any risk of frost.

Another option is to sow seeds in 12in wide containers of multipurpose compost. Space seeds about 1in apart over the surface, cover with a ½in layer of sieved compost and sprinkle with water. Keep compost damp and move containers to a sheltered place if frost is forecast.

Radishes will be ready for harvesting in four to eight weeks, depending on variety — don’t leave any longer as the flavour will be excessively strong.

When ready, pull them up carefully by holding the base of the leaves.