Think back over the basket contents of the last few months and ask yourself which item would be worthy enough to be used as currency in ancient Egypt and carried on golden platters as an offering to the Greek Gods. Many tantalizing and exotic fruits including pomegranates, mangoes, perhaps even grapes may be rushing to your mind but in all these cases you would be wrong. The item that captured the fascination of these ancient cultures was not a fruit at all- and most of us would not classify it as tantalizing or exotic. The pungent-tasting little root to which I am referring is actually a member of the cabbage family and is in fact…the radish.
Radishes are one of the oldest crops known to man and it’s really no surprise why they have been so successful. They grow just about anywhere, produce very quickly, require little care, and can thrive in small spaces. Well, small spaces now; the ancient Greeks and Romans would have snubbed their nose at the little guys we grow today. They were serious about their radishes, preferring them grown to an average of 100 lbs and then served up roasted and drizzled with honey and vinegar. (No wonder they were worthy of Olympus)