Crop of the Week: Radish

• Radishes are grown in the Yuma area as part of the winter vegetable production programs.

• As many area gardeners know, radishes are known to tolerate many soil and environmental conditions and can reach maturity in as little as 20 days from seed. Radishes that taste hot are due primarily to soils that are either too dry or soil temperature above 90 degrees.

• Radishes were first cultivated thousands of years ago in China, then in Egypt and Greece. Radishes were so highly regarded in Greece that gold replicas were made. The radish did not make its way to England until approximately 1548. By 1629 they were being cultivated in Massachusetts and later distributed throughout the Americas.

• Radishes are root vegetables that resemble beets or turnips in appearance and texture, but have a distinct flavor. It is the root of a plant classified in the mustard family.

• In Oaxaca, Mexico, Christmas Eve is also the Night of the Radishes, when large radishes are cut into animal shapes.

• Americans eat 400 million pounds of radishes each year, most of which is consumed in salads. Radish leaves can be added to salads or stir-fried vegetables to add a little zest to the flavor. Radishes can also be used in soups.

• Choose medium-size that are firm, rounded and of good color. Larger radishes tend to be pithy. Do not buy radishes with yellow or decayed tops.

• Remove and discard leaves and refrigerate radishes in a plastic bag for up to five days. Wash and trim root ends just before using. For added crispness, soak radishes in ice water for a couple of hours.

• Radishes are high in Vitamin C, folic acid and potassium. These vitamins and minerals are good for healing cuts and bruises, keeping your memory sharp and for maintaining fluid balance in your body.

• Radishes have also been used to treat coughs, liver problems and arthritis.

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Source: Kurt Nolte is an agriculture agent and Yuma County Cooperative Extension director. He can be reached at knolte@cals.arizona.edu or 726-3904.