Radishes get their name from the Greek

word for fast-appearing. For thousands of

years, radishes have been used as a

stimulant to appetite. Cultivation is

Store radishes at 0°C / 32°F, with a relative humidity of 90-95%. If stored at warmer temperatures, radishes may darken and begin to deteriorate. Topped radishes store better than bunched radishes with tops intact. Because the tops break down quickly, radishes with tops should be iced at all times, or topped before storing. Oriental radishes store in similar fashion.

Nutritional Information per 75 g serving - 6 radishes

Energy     12 Cal                Carbohydrate 2.2 g

                50 kJ                 Protein 0.5 g

Fat            0.4 g                  Sodium 18 mg

Potassium 179 mg

Vitamin      C 27 % of Recommended Daily Intake

* Red-and-white or white radishes are not

commonly cooked but are suitable for a range of

raw uses. They add colour and crispness to salads,

slaws, relish trays and sandwiches, along with their

pleasantly sharp taste. (Plastic gadgets for turning

* Oriental radishes, are suitable for steaming,

mashing, braising and pickling.

Wash radishes only when ready to use them. Standard red-and-white table radishes are generally just trimmed and served whole or sliced. Oriental radishes are normally peeled, then thinly sliced or grated.

Radishes may be "firmed up" by immersing them in ice water for an hour or two before serving

20 Radishes

250 g Cream Cheese, softened (8 oz.)

60 mL Milk (1/4 cup)

90 mL Chives, fresh, finely chopped (6 Tbsp.)

Salt & freshly ground black Pepper

Butter or margarine, room temperature

4 slices Bread - white or whole wheat

Finely chop 1/2 of the radishes. Thinly slice

remaining radishes, set aside. In a small bowl, whip cream cheese, add milk. Mix until blended. Stir in chopped radishes & 60 mL (1/4 cup) chives. Season with salt & pepper. Spread butter on bread. Top each slice with 1/4 cream cheese mixture. Arrange a row of radishes on each sandwich. To serve, garnish with remaining 30 mL (2 Tbsp.)

come in a variety of different colours (mostly

variations of reds, whites and blacks), sizes (up to 100 pounds each) & shapes (as long as two and three feet).

- Approximately 450 acres of radishes

- Annual crop: approximately 2.5 million pounds

- Grown mostly in the marsh area north of Toronto

Red-and-White: This type ranges in colour from all-red to two-toned, and in shape from spherical to oblong. The most common is the globe-shaped radish with bright red colour and crisp white flesh. Standard-size varieties include Belle Glade, Fuego, Red Cheriette and Cherry Belle. Jumbo varieties, which can grow to the size of a young beet, include Champion, Red Crunchy and Scarlet Globe Special. Varieties raised for bunching are Revoso, Saxafire, Red Baron and Galahad.

White: Snow white or creamy white, these have the same crisp texture and pungent flavour as the red-and-whites, and are most commonly elongated, growing to about 15.2 cm / 6" in length (White Icicle). Snow Belle is a globe-shaped Jumbo variety.

Black: Long Black Spanish is one of the large black icicle types.

* Daiko, a Japanese radish, is the best known of the

oriental types grown in Ontario; it is white-fleshed and

long tapered like a bunching carrot, but thicker. Size is

the main difference between this radish and the White

Icicle; the daiko grows as long as 45.7 cm / 18".

* Chinese lo bok is white fleshed, sweeter in flavour

than all the others, and more cylindrical in shape.

* A Korean radish, similar to the daiko but smaller, and

various "green" radishes native to China and Korea are

also raised in Ontario.