Some like ‘um sweetly-hot and others soothingly-icy. Raphanus sativus is sure to spicily satisfy them all. 
Although the word radish comes from the Latin “radix” meaning root, (specifically speaking here of the winter variety), its origin isn’t exact. Despite that, it’s got quite a heated history.
Ancient literary/archeological evidence claims China to be this spicy root’s origin. However, considering the type diversity, some believe the first cultivated radishes were grown between the Mediterranean and Caspian Seas. This might explain differences between winter and spring radishes: spring radishes trace back to European cultivation, but winter radishes have Asian lineages. Black Spanish radishes are the exception, originating from what is now Syria.
4000 years ago, radishes were valuable seed crops in Egypt. People consumed roots and leaves, and seeds were put inside tombs. Roots may also have been used for currency, along with garlic and onions. One of the first European crops introduced to the US via Mexico (early 1500’s), was radishes. Valued for hardiness and storability, they were essential to the colonists’ winter survival. They were also valuable fodder crops for livestock.
Why cultivate winter radishes? In China, sweet winter radishes are prized as fruit substitutes (e.g., tipped green Shawo, after frost exposure, and Red Beauty) during harsh winters. They also have many attributes beyond their spring cousins, including different varieties and extending the radish season. Winter radishes keep for months when properly stored in the fridge or kept in the ground where winters are mild, or until a gardener grabs them for their menu…or savors them on the spot!! Sweet, mildly-hot winter radishes are delicious for spicing up salads or adding zesty texture to soups. They are enjoyed sautéed, stir-fried, roasted, grilled to a caramelized sweetness, pickled or dried.
Looking for something to clear out those sinuses? Substitute Japanese Wasabi radishes for wasabi roots. They’re also way easier to grow. Radish roots and leaves also offer rich sources of ascorbic acid, folic acid, vitamin B6, riboflavin, magnesium, copper and calcium. Need a cozy-up companion plant for your cucumbers, carrots, chervil, chives, cilantro, dill, lettuce, nasturtiums, pumpkins, turnips or peas? Winter radishes will snuggle right up. However, Brussels sprouts, cauliflower, cabbage, spinach, summer savory and grape hyssop deplore their presence.
Winter radishes have many varieties that range from baseball-sized to 60 pound sluggers! In 1921, the Oriental Seed Company of San Francisco catalog boasted a single Sakurajima could feed a family of 5! They are best sown in moderately-fertile soil from mid-August to early September, ½” deep with rows 6-8” apart. After covering seeds, lightly tamp down and generously moisten. Expect sprouting in a week or less. Once sprouted, thin 2: high seedlings 6-8” apart. The key to success: Keep consistently moist and weeded. Although winter radishes can take up to two months or so to be harvestable, they’ll happily winter in the ground until you’re ready to use them. They’re easily tugged from moistened (not dry) soil.
Whether you like ‘um Spicey or Icy, heat up your harvest by sowing some winter radishes soon.
Fun Facts:
Every Dec 23rd, thousands attend Mexico’s annual unique-whimsical “La Noche de Rabanos” or “Night of the Radishes Festival.” Amateur and professional artists carve radishes into myriads of shapes including wildlife, people, architecture, and displays of the nativity scene, paying tribute to, as well as showcasing the winter radish as a “true work of art.”
Resources:
vegetablefacts.net
http://www.vegetablefacts.net/vegetable-history/radish-history/
Rare Seeds.com
https://www.rareseeds.com/blog/post/winter-radishes-from-the-sweet-to-the-sublime
Seed Sources:
Terroir Seeds
https://store.underwoodgardens.com/search.php?search_query_adv=radishes§ion=product
Baker Creek Heirloom Seeds
They have: Round Black Spanish; Chinese Shawg Fruit; Chinese Red Meat; Sakurajima Giant, Japanese Wasabi and Japanese Daikon
Recipe: Roasted Winter Radishes
Preheat oven to 425°
Cover low sided baking pan with heavy foil sprayed with pan release
6-8 winter radishes (red meat, Black Spanish)
1 tablespoon olive oil
3 cloves of garlic, peeled and minced fine or pressed
1/8 teaspoon sea salt
1 teaspoon fresh rosemary, minced
1 tablespoon honey or
1/3 cup fresh grated Parmigiano Reggiano or Trader Joe’s Quatro Formaggio
Slice off tips and tops from radishes. Cut each into 8 wedges. Toss radish wedges in a zip-type bag with olive oil, garlic, rosemary and salt. Close bag and turn over several times until wedges are coated. Place wedges on baking pan and bake in oven for about 40 minutes until golden. Remove from oven to a heat-proof bowl. Add cheese and honey. Toss until coated. Serve hot. Makes about 6 servings as a side dish.
radish, a winter variety, is the exception, originating from what is now Syria.
Oregon State University Extension
