March 20, 2008
About Podding Radishes
The podding radish and its close relative the “regular” radish have had a long relationship with man. China is believed to be the country of origin, since truly wild forms have been found there. Middle Asia and India appear to be secondary centers where many different forms developed after the plant was introduced from China in prehistoric times. Third-century B.C. Greeks wrote of their radishes, and by 100 A.D. Roman writers described small and large types, mild and biting varieties, and round and long forms. A German botanist in 1544 reported radishes of 100 pounds. Radishes appear to be one of the first European crops introduced into the Americas, closely behind the arrival of Columbus. Podding radishes have no thickened root (radish). Instead, the gardener desires this radish to bolt (go to seed) as quickly as possible so that the seed pods may be harvested and eaten. The botanical name, Raphanus caudatus, literally means “radish with a tail,” describing the 3- to 12-inch tapered green or purple seed
Podding radihes have crunchy texture and a strong radish taste. They may be used fresh in salads, steamed, boiled, or in stir fry.
