Radish Raising

Radishes, though often eaten, are miserable things.

William Andrus Alcott, The Young House-keeper, 1846

Really? I would have to disagree.

Last evening in the garden, I couldn't resist. Although the radishes are a week or two away from salad perfection, there they were: poking their crimson and cream colors out of the soil. So I pulled them. Just one each. One Cherry Belle and one White Icicle. Then I lay on my back in the garden and held them up and studied them. They're works of art, really, and gardeners are nothing if not fascinated with the least little artwork to come from the ground.

Did you know: you can eat the green tops of radishes? Here in the South, people are over the moon for "greens", or the leafy tops of turnips. I'm not an adoring fan, but the old timers are. (Sorry, Dad.) People get wind of greens on a restaurant menu and there they go, boots kicking up the Texas dust to be the first to get a seat and a plate. Knowing this, I have half a mind to harvest and can radish greens this spring. Why not? Looks as if there will be plenty.

Also did you know: radishes, if left alone, will produce bean pods? Okay, maybe they aren't beans, but they're close. And delicious. (But don't take my word for it.) So technically you can eat the radish itself, its green tops, and let it go and get "beans" from it. What's so miserable about that?

If you're a beginner gardener or looking to get your kids interested in growing vegetables, try radishes this spring. They grow so easily and quickly from seed and are a delight...

A delight, not a misery.  :)  -Brin


P.S. There's a new garden forum over at the My Messy, Thrilling Life Community. Get advice... tell us about your garden... upload photos... or just browse and dream!