Can eating radishes make you younger?

When we first arrived in France, we quickly learnt that people tend to shop daily for the freshest of produce. The local markets brim with seasonal delights and I must say beautifully displayed plus haven’t to date found any hidden baddies at the bottom of the bag too!

Cooked Radishes

What’s always a pleasure is when you learn about a new way of cooking and to boot find something you haven’t seen before either.

Have always been a fan of the old pink radish but have you ever thought of cooking them? We ate recently in a little bistro and ordered a steak which arrived with a small delicate glass side dish of cooked radishes dressed in melted butter and a smidge of black pepper. Not only did they look very attractive but also tasted divine, so now I rustle some up myself and feel quite smug when I remark to dinner guests ‘oh haven’t you had them like that before?’

Looking around the markets and supermarkets too you soon become acquainted with the various varieties of radish here. That includes the French Black, which to be fair isn’t the prettiest of vegetables to look at!. But it did stimulate me into finding out about its background.

Where do Radishes Originate from?

The Latin word for radish is Radix, meaning root. This bitey vegetable originates from South East Asia and was even written about by the ancient Greeks and Romans, so they have quite a history!  

Could Radishes Worth Their Weight in Gold?

Must add these useless but interesting snippets. December 23^rd is known as the Night of the Radish in Oaxaca, Mexico which is a festival to showcase radishes carved into different shapes. And more bizarre is the fact that labourers who built the pyramids were paid in onions, garlic and radishes! In fact, in ancient Egypt, they were considered very sacred because they not only helped to detoxify the liver but boosted the immune system and helped to fight ageing!

The French Black Radish

There are four main types of radish that tend to grown either in the summer or winter seasons. One of which is the French Black,  also known as the Spanish Radish, Gros Noir d’hiver, Noir Gros de Paris and the Black Mooli. It has a fiery spicy taste and works best peeled and cut into thin slithers or grated and dropped into a salad. As it is an excellent source of vitamin C and with the added benefit of helping to combat the ageing processes, the humble radish has now an important part of the diet.  The French saute and braise this black bruiser or sometimes they roast then mash them with sour cream. Now, that’s a radish delight I have yet to try?

Bon appetit!