Black is the New Radish
By Andrea Peck
Despite their bright color and spunky taste, radishes (Raphanus sativus) scream for recognition. For too long they have been relegated to “that plant that is easy for children to grow.” Maybe their easy-growing nature puts them on the bottom of the list when it comes to serious garden discussion. Let's face it; you never catch anyone discussing their bumper crop of radishes. Radish sharing is unheard of. It is as if the poor root is invisible.
When the idea of radishes began to germinate in that fallow soil that I call my mind, I too thought that the lowly radish, globey and reddish, was a bit of a snooze. But after delving deeper into the subject I see how little I knew.
Let me first mention the color. Certainly the average radish is a visual feast with pinks and purples that tint their bubble-shaped bodies. They are spicy, but not excessively so. Sure, kids can put the fat seeds in the ground and wait for them to grow (which happens quickly) but most under the age of 12 do not appreciate the peppery taste.
Not all radishes come cloaked in festive reds and purples. Nor do they all grow like an orb. The daikon is one famous radish that drapes its long body in white and plunders ghost-like into the soil. When growth is complete, the daikon may weigh up to two pounds. Then there is the Japanese version of the pumpkin, the Sakurajima radish, which averages around 13 pounds, but has been known to reach 100 pounds.
Did you know that there is a yellow radish? Oh, hello? I had no idea that yellow was in the radish's color box.
The most astounding, however, is the black radish. From dark brown to black, these radishes are large and turnipish. Did I mention they were black? And when I say black I do not mean pretend black either. I mean deep, dark, otherworldly black.
Radishes of all sorts can grow year-round if temperatures are right. They will germinate in a matter of days if temperatures hover between 65°F and 85°F. They grow best in temperatures that range from 50°F to 65°F. Summer bolting can be problematic, so the general rule is to plant in spring and fall. Because the radish germinates and grows so quickly, it is a good idea to plant weekly in order to maintain a continual harvest. This root prefers moist, loamy and loose soil with a pH between 6.5 and 7.0. This is slightly acidic so by all means use your leftover coffee (no sugar, no milk please) to water.
The radish, it is true, is known as an easy-to-grow vegetable. Nutritionally, the radish is high in vitamin C, folic acid and potassium. They also contain vitamin B6, riboflavin, magnesium, copper and calcium. It is most common to eat the root, however, all of the radish is edible.
But, of course we all know the radish is for eating—this is no new news. It is the rich varieties that lurk, those that beg for more than just a spot next to the parsley and orange slice, which intrigue me.
It's time they were unearthed.