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Most people associate Spanish radishes with the turnip-like black radishes that are infinitely spicy whereas these elongated pink-skinned radishes have a petite spiciness to them with a crisp white and succulent flesh.
California radishes are available from April through June and appear again in the fall from October through January.
Members of the mustard family, the famous Cruciferae, radishes are best when grown quickly in cool weather with constant moisture. As they are a root vegetable they are potassium users which requires, at best, light, airy soil and minimal fertilization.
Eat it raw, in salads, as an accoutrement to tacos, grilled meatier fishes such as salmon or arctic char or pickle it for preservation and enjoyment in a different flavor at a later time.
The descriptive Greek name of the genus Raphanus means "quickly appearing" and refers to the rapid germination of these plants.
Wild forms of the radish and its relatives the mustards and turnip can be found over west Asia and Europe, suggesting that their domestication took place somewhere in that area. Most records attribute its origin to Northern China.