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Red Radishes are round, or globular, root vegetables with long, wiry taproots, green leafy tops, red skin and a spicy white flesh. Red variety radishes are the ones familiar on most Canadian plates. Red Radishes are ready for harvest in Ontario in spring, through summer, and into the fall, since they grown quick enough to be planted successively.
Red Radishes are very versatile and can be enjoyed both fresh and cooked. They can be used whole, halved, chopped, julienned, grated, and sliced into salads, soups, pasta dishes, sandwiches, pickles, ferments, stir-frys, and casseroles. Roasting, grilling, and broiling radishes brings out their natural sweetness and tempers the spicy kick.
Radish are members of the cabbage family and are closely related to turnips and horseradish. They originated in China and spread towards Greece and Eqypt, where they were used as currency to pay the workers who built the pyramids. Radishes are also used as a cover crop in the winter and as animal forage. They are also one of the first European crops brought to the Americas with settlers.