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Radish (Raphanus sativus)

The radish in Britain has been popular as a salad vegetable since Roman times, and we know it as a round red tuber, possibly with a white tip.

However, these round versions are a relatively modern development; until the 18th century they were more likely than not black or white in colour and certainly long in shape!

This is still the case in China and other Far-Eastern countries where they are eaten raw, preserved and cooked. While in parts of India the Mougri, or rat-tailed radish, is grown for its long edible seed pods. Many of these varieties are still available to the keen gardener.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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