Ah, the radish rose - how perfectly retro! There’s nothing like a little creative carving to spruce up that ubiquitous relish tray. Have you seen those late-night TV ads for the kit that makes fancy garnishes to put radish roses to shame? I thought I’d seen it all and then I found out about the Night of the Radishes (Noche de los Rabanos), an annual occasion in Oaxaca, Mexico.
Just prior to the event, which occurs every December 23rd, the city’s master radish-carvers (yes, there are such entities) carve extraordinarily detailed scenes of calendas (religious processions), conquistadors, revolutionary heroes, nativities, religious figures and saints from a very large, twisted (sort of looks like ginger) variety of radish specially grown for this purpose. The carvings are then displayed for judging at the event, which takes place to preserve and express the culture and history of the area. It’s quite a party, with cash prizes awarded to the most spectacular carvings, a fireworks display, local crafts and loads of food. If you’ll be sticking closer to home this December, read on to learn all about radishes and what to do with them if you’re not in a carving mood.
Radishes (the botanical name is Raphanus) are members of the crucifer family, which includes collards, kale, mustard greens, turnip greens, broccoli, cabbage, cauliflower, Brussels sprouts, etc. Along with peas and turnips, radishes are among the world’s oldest cultivated crops dating back to the ancient Egyptians.
There are two basic types of radishes (winter and spring, sometimes called fall and summer) and endless varieties. Winter radishes are generally larger, grow more slowly, are often served cooked and taste stronger than spring radishes. They also keep very well. Popular in Asian cuisines (frequently pickled or preserved), many winter varieties have Asian names including the large, carrot-shaped, white Daikon (“big root” in Japanese); the Korean Green with it’s cylindrical shape and green skin and flesh; the pale rose-colored with crisp white interior China Rose; the green skinned Aomarukoshin, with its purple streaked interior and the Korean Altari (or ponytail radish) which is small, cylindrical (nips in slightly at the middle) and white.
The most stunning vegetable you may ever see is the beautiful Shinrimei or Rose-Heart Radish. Shaped like a turnip with skin either an all-over light green or white with green shoulders, cutting into this radish reveals a crisp interior of the most vibrant fuchsia-red. Horizontal slices resemble a slice of watermelon due to the ΒΌ” or so of white flesh just inside the green skin. If you slice them vertically (from stem to root) you’ll see a heart. The radish tastes hotter towards the skin and gets sweeter towards the interior.
Just prior to the event, which occurs every December 23rd, the city’s master radish-carvers (yes, there are such entities) carve extraordinarily detailed scenes of calendas (religious processions), conquistadors, revolutionary heroes, nativities, religious figures and saints from a very large, twisted (sort of looks like ginger) variety of radish specially grown for this purpose. The carvings are then displayed for judging at the event, which takes place to preserve and express the culture and history of the area. It’s quite a party, with cash prizes awarded to the most spectacular carvings, a fireworks display, local crafts and loads of food. If you’ll be sticking closer to home this December, read on to learn all about radishes and what to do with them if you’re not in a carving mood.
Radishes (the botanical name is Raphanus) are members of the crucifer family, which includes collards, kale, mustard greens, turnip greens, broccoli, cabbage, cauliflower, Brussels sprouts, etc. Along with peas and turnips, radishes are among the world’s oldest cultivated crops dating back to the ancient Egyptians.
There are two basic types of radishes (winter and spring, sometimes called fall and summer) and endless varieties. Winter radishes are generally larger, grow more slowly, are often served cooked and taste stronger than spring radishes. They also keep very well. Popular in Asian cuisines (frequently pickled or preserved), many winter varieties have Asian names including the large, carrot-shaped, white Daikon (“big root” in Japanese); the Korean Green with it’s cylindrical shape and green skin and flesh; the pale rose-colored with crisp white interior China Rose; the green skinned Aomarukoshin, with its purple streaked interior and the Korean Altari (or ponytail radish) which is small, cylindrical (nips in slightly at the middle) and white.
The most stunning vegetable you may ever see is the beautiful Shinrimei or Rose-Heart Radish. Shaped like a turnip with skin either an all-over light green or white with green shoulders, cutting into this radish reveals a crisp interior of the most vibrant fuchsia-red. Horizontal slices resemble a slice of watermelon due to the ΒΌ” or so of white flesh just inside the green skin. If you slice them vertically (from stem to root) you’ll see a heart. The radish tastes hotter towards the skin and gets sweeter towards the interior.
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