Black Spanish Round Radishes, size small. . .
. . . medium. . .
I've been growing Black Spanish Round radishes for three years now, with both Spring and Fall plantings. I love them. They are reliable, they last forever in the garden and in storage, and are one of the easiest things I've ever grown.
The Black Spanish Round is a very old heirloom radish, grown in Spain since at least the 16th Century and probably long before. It was brought to the new world by conquistadors and grown by early white settlers in North America.
The skin of the Black Spanish Round is so rough and thick that the black root almost seems inedible at first glance. But that craggy, tough exterior is what protects the tender, spicy, crisp, and pure-white flesh of the Black Spanish Round. The thick, tough skin protects the Black Spanish Round for months of storage in the ground, in the root cellar, in the fridge, and apparently even in the holds of ships crossing the Atlantic.
Inside the Black Spanish Round radish.
Our fall radishes are coming in fast these days. I'm at somewhat of a loss to know what to do with the radish abundance. I'm pickling the small ones whole in brine, and made a bunch of radish relish earlier this week.
I did find a farm website with some interesting recipes for Black Spanish Round radishes, but I'm still looking for radish suggestions. I'd be curious to hear if anyone out there has radish preparation and preservation experience. If any of y'all are doing anything interesting with radishes, let me know!
More about the Black Spanish Round on Foodista: