Radishes -

Have practically no nutritive value, as they consist principally of water and wood fibre with a little acid for flavor, but they are so popular as a relish that they constitute an important item of the market gardener's crop. The season of the fresh-pulled radish extends from early spring, when forced varieties appear, to late fall, successive plantings giving a continuous supply of young roots.

There are almost innumerable varieties, in all sizes, shapes and colors. Early radishes are generally the smallest and winter types the largest. The three chief divisions by shape are into the Round, Olive-shaped and Long. The principal colors are red, white, yellow, purplish and black. Under proper cultivation there is little variation in quality among standard varieties, but the Red, and Red and White, are usually preferred, because of their bright, pleasing appearance.

Winter radishes are generally of slower growth than the spring and summer types and some attain very large size, a few kinds reaching a length of 15 to 20 inches without becoming woody or woolly. They are generally pulled in the late fall and kept through the winter by storing in dry cellars or similar places.

The radish is believed to be a native of Asia but is now cultivated in all temperate climates, being brought to its highest perfection by the gardeners surrounding Paris. The young seed pods are occasionally eaten as string beans and the small young leaves of the spring and summer varieties make an excellent salad.

Arround Radishes in The Grocer's Encyclopedia


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