The radish has been cultivated in various regions of Greece and in other countries such as Egypt, China, and Japan since antiquity. The wild radish, R.rostratus is indigenous in Greece, while the cultivated variety is widely consumed as an appetizer.
The radish has been cultivated in various regions of Greece and in other countries such as Egypt, China, and Japan since antiquity. The wild radish, R.rostratus is indigenous in Greece, while the cultivated variety is widely consumed as an appetizer.
Radishes are mostly grown for their globular roots which have a sharp, piquant flavor, but young radish leaves are also edible. Radishes come in many varieties whose roots vary in color and can be found in shades of red, white, and black. Root shape can be anything from spherical to elongated.
Many studies have shown that women who consume red vegetables have a 50% lower risk of suffering a cardiac episode and radishes are part of the red vegetable family and possess precious properties.
Radishes are also an excellent source of selenium and Vitamin C and a delicious, low-calorie snack. They have anticancer and antioxidant properties and are a sworn enemy of cholesterol!
Known for its spiciness, the radish is consumed raw in Greece and is usually the perfect companion for your glass of ouzo. You can cut it in thin strips and garnish your salads or just place it in chilled water so that it stays crunchy.
