by Kate Heyhoe
Radishes have been cultivated in China for thousands of years and are believed to have originated there before spreading to the Middle East. To this day, radishes are an important part of the many Asian and Middle Eastern cuisines.
Ancient Greek writers made frequent mention of radishes. So highly did the Greeks esteem this vegetable that small replicas of them were made in gold in connection with Apollo worship. On the other hand the Greeks were satisfied with replicas of beets in silver and turnips in lead. The Romans at the beginning of the Christian era were also familiar with the radish and likely introduced it to the Germans. The radish didn't reach England until 1548, but by 1629 radishes were being cultivated by the new world colonists of Massachusetts.
1 bag (6 ounces) radishes (about 1-1/2 cups), trimmed
1/2 cup rice wine vinegar
1/4 cup water
1 tablespoon finely chopped ginger
1 tablespoon minced garlic
1 tablespoon sesame oil
2 teaspoons sugar
Place radishes in a covered bowl or jar. In a small saucepan, combine the vinegar, water, ginger, garlic, oil and sugar; bring to a boil. Pour over radishes. Cover and refrigerate overnight or up to 1 week.
Yield: about 2 cups
This page originally published as a Global Gourmet Today column in 1998.
Copyright © 2007, Kate Heyhoe. All rights reserved.
This page modified January 2007
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