Black radishes in late fall at the farmer's market. They make excellent vegetables for winter storage.

Black radishes were first cultivated thousands of years ago in China before being brought first to Egypt and then to Greece. Evidence suggests that the builders of the pyramids ate them daily. They were so highly regarded in ancient Greece that replicas of black radishes were fashioned out of gold.

Black radishes are not as highly regarded today, although they should be. They keep for a long time under refrigeration or in a root cellar, and are at their peak during the fall and winter months. Store them without their leaves in perforated plastic bags.

Classified as Raphanus sativus, or Raphanus niger, black radishes are members of the Cruciferous family. “Raphanus” is an old Greek word that means “quickly appearing.” The common name “radish” is thought to derive from the Latin “radix,” which means “root.”

All varieties of radishes grow best in light, sandy soil that is well-tilled to a depth of 4 to 6 inches. The soil shouldn’t be too rich or they will grow all tops and no roots.

They grow best in full sun and need a lot of consistent moisture during their short growing period. Plant the seeds at a depth at least 3 times their diameter; radishes that are planted too shallowly fail to develop to their full size. Thin to stand about 4 to 6 inches apart when they are 2 inches high.

These “winter” radishes grow more slowly than their red counterparts. They are good companion plants and their pungent scent is believed to repel a host of garden pests.

Black radishes can be round, cylindrical or pear-shaped. Their skin is black but the interior flesh is pure white. Peeling them is optional, although they are less peppery tasting without their skins.

Serve them raw on the relish tray, in salads or on sandwiches. Briefly stir-fry them so they retain their crispness. Add them to soups and stews or even roast them whole. Cooking tempers some of their peppery flavor.

Radishes have been used medicinally to treat a variety of ailments including coughs, congestion, constipation, arthritis, intestinal parasites and liver problems. They have been used to cleanse the liver of toxins and purify the blood.

Interestingly, a poultice of the mashed-up root is touted as a cure for smelly feet. Wish I’d known that years ago….

Carrot tops off to a good start in my garden.

Carrots have a long history which includes changes in their color, taste, and use through the ages. The Babylonians grew them as herbs and used only the tops and seeds.

Greeks grew them too, but only used the mashed up roots medicinally. Carrots were used to treat tumors, bladder infections and as first aid for venomous snakebites.

No word on how effective that was.

During the Middle Ages carrots were used to sweeten cakes, desserts and puddings. In Asia today they are made into preserves, jams and syrups.

The Dutch developed an orange carrot to feed to their cows. Apparently, it gave a lovely rich, yellow color to the butter made from the milk.

Carrots will turn a person a lovely yellow color too, if one eats too many of them.

They are well-known for improving eyesight and there is scientific evidence that suggests they help to prevent cataracts of the eye.

Carrots will grow in soil that is not overly rich, as long as it is loose, friable, free of rocks, and well drained.

It takes up to three weeks for carrot seeds to germinate, so do what gardeners have been doing for years: plant radish seeds right along with the carrot seeds. The radishes will mark the place where the carrots are and will be ready for harvesting just after the carrots germinate.

Plant in early spring as soon as the soil can be worked. Carrot seeds are tiny—there are 20,000 in a teaspoon—but try not to plant them too thickly.(You’ll thank me later when it’s time to thin them.)

When the seedlings are about two inches high, thin them (ruthlessly) so they stand about two inches apart. When the seedlings reach about four inches high, thin them so they stand three to four inches apart.

Add a little compost to the soil each time you thin them. Or you can feed them with a liquid organic fertilizer, like fish emulsion or compost tea.

Be fastidious in removing weeds when carrots are small, as they do not compete well for water and nourishment. If you can see their orange tops, push some soil over them. It will keep them from turning green and bitter.

Carrots are ready to harvest about 65 days from germination. Go ahead, dig one up, brush off the dirt, and take a bite.

I dare ya.