Moxie Gardener

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….