    
Breakfast Radishes
These are often called "French Breakfast Radishes", particularly in North American seed catalogues, though in the UK they are just called Breakfast Radishes, because they are nothing new there: the Victorians ate them for breakfast.
These radishes are a red, oblong radish tapering to a whitened tip. They are generally about 1 1/2 to 2 inches long (4 to 5 cm), though there is a "long" variety that grows 3 inches long (7.5 cm). They are very mild and crisp. They are ready to harvest 3 to 4 weeks after sowing.
In France, they would be eaten as a mid-morning snack. The Pennsylvanian Dutch also eat radishes for breakfast, as do the Dutch, Japanese, Koreans and Russians.
History
This particular variety of radishes was brought to America about 1870; by the late 1880s, it was being offered in American seed catalogues.
The Romans would eat radishes for breakfast sometimes (though breakfast was not a big meal in the Roman world.) The Victorians would have them for breakfast with potted shrimp, toast and cress.
The Dutch in New York in the 1700s would have sugared tea, bread, butter and radishes for breakfast. American colonists would have them for breakfast.
Also called:  French Breakfast Radishes
Other entries for Radishes
Breakfast Radishes, Daikon Radishes, Radishes
Other entries for Root Vegetables
Añú, Beet, Carrots, Cassava, Celery Root, Crosne, Garlic, Herbed Vinegars, Horseradish, Jerusalem Artichokes, Jicama, Konjac Root, Malanga, Oca, Onions, Parsnips, Potatoes, Prairie Turnip, Rutabaga, Salsify, Scorzonera, Sea Holly, Swede, Sweet Potatoes, Taro, Turnips, Water Chestnuts, Yacon, Yamagoboo, Yams
Other entries for Vegetables
Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Gourds, Horseradish Tree, Hoshi Shiitake, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables
Top...
| |
|