Honing up on the matter of the raddish

I am ravishing the radishes.

If you happened to read my last article, you’d know that I’ve been having a lovely road trip, in the campervan, around our neighbouring state of South Australia.

Trundling past the wonderful wine country of the Limestone Coast, I was intrigued by the well-signposted property among the vineyards of a horseradish grower.

The carefully tilled rows of plants stretched forever it seemed.

At the farm gate, horseradish was for sale, prepared in jars, with a handy little leaflet of how to use the wonderful condiment. Value adding, I think it’s called.

Let’s be honest, it’s not a regular item in many households, I’m sure. So I thought I would hone up on the matter of the radish.

Now straight up, why is the plant called “horseradish”? Such a silly name, I thought.

In case you are also wondering, here’s one explanation. The English etymology dictionary references that the word is combined from a derivative of “horse”, a word which used to mean something strong, large or coarse; and the word “radish”. And this is from the 1590s!

How quaint!

I also learned that in many cuisines horseradish, often mixed with beetroot, is a traditional accompaniment to lamb dishes particularly at Easter, or grated into sour cream, mixed with hard-boiled eggs as a typical Easter condiment.

In one region of Poland (Silesia), horseradish soup is often served on Easter Sunday. It is still used as “the bitter herb” in Jewish Passover rituals. (Note to self for next Easter!).

My holiday reading included a very interesting book that detailed the specific and various “foods” we should be eating to address specific ailments.

Radishes featured as a plant with some amazing properties – and indeed horseradish, both the leaves and root, were used as a medicinal during the Middle Ages.

In 16th century England, horseradish would have been popular among farm labourers and poor folk in general, as a condiment for steak and oysters.

You have to keep in mind that historically oysters, now associated with being a special item, or expensive treat, were almost daily fare for the poor who would gather this seafood delight from their nearest rocky coastal estuaries.

For the green thumbs, it is apparently very easy to grow. In fact descriptors such as “vigorous, invasive” are recorded and hence I read of recommendations to grow this plant in pots to keep it under control.

It is delicious when a little is grated fresh over smoked salmon, or as a substitute for wasabi with sushi, however, it is more commonly found in the very back corner of the fridge in a jar – preserved with vinegar – and only brought out to the table when roast beef is on the menu!

It is delicious on sliced tomatoes with a little fresh basil.

I like the idea of mixing it with grated fresh beetroot, a dash of cider vinegar for a “nicely hot” kick to accompany any salads as the weather cools just a little in coming weeks.

You could grate fresh horseradish into some mayonnaise as a salad dressing, or with sour cream for a delicious and slightly different accompaniment to baked potatoes. Daikon radishes are also seldom used, but are delicious pickled – and so easy to do – or simply slice very thinly for a welcome zing in any salad or homemade coleslaw.

The more common salad radish, seen in greengrocers generally as a bunch of cheery, bright red orbs, generally with leaves attached, are another great source of “food as medicine”.

I hadn’t thought of using the leaves, but my holiday reading has encouraged me to retain the leaves and include them with the other lettuce leaves and greens in salads every day. They have a wonderful peppery flavour, similar to rocket – I’m hooked!

Radishes are incredible “heart food” so I like to think of those bright red orbs as doing all good things as I now include them regularly as part of my lunchtime salad combo.

I have adapted a recipe from the Anthony William book, and share it with you here, in the hope that if you are not already ravishing the radish, you’ll be won over like I have been to the goodness of radishes! This recipe can be made quickly in a food processor, or for more ‘eye’ appeal, hand slice the ingredients very finely.