Book of Days Tales

The Night of the Radishes (Noche de rábanos) is celebrated every year on December 23 in the zócalo (main plaza) of Oaxaca city in Mexico.  It began in 1897 and has grown steadily in size and complexity ever since, so that it is now an international attraction. Even though the event only lasts a few hours it merges seamlessly into the activities of Christmas Eve and Christmas Day with their parades, fireworks, dancing, and feasting.

It is one of the most impressive vegetable festivals in the world. Mexican craftsmen and farmers carve giant radishes that are especially grown for the purpose into artistic designs, usually representing saints or other religious figures, nativity scenes, or anything else the natural shape of the radish suggests. The basic radish used is a large red radish weighing up to 3 kilos (6.6 lbs).  To grow this big they are left in the ground for months after the normal harvest, constantly watered and tended.

Radishes are normally eaten raw, of course, but they can be cooked.  With their general aversion to raw foods I imagine Medieval people cooked radishes.  Certainly they would have pickled them, and pickled radishes can still add an attractive note to salads, although these days you would probably have to pickle them yourself. Asian radishes are much more commonly found commercially pickled (shredded). You might at least try roasting radishes, perhaps the next time you have a roast in the oven.  It is simplicity itself and produces a slightly sweet dish that goes well with roasted meats.

© Roasted Radishes

Preheat the oven to 450°F/250°C.

Wash and then top and tail 1 lb (or whatever quantity you want) of very fresh radishes.

Toss the radishes in a bowl with extra virgin olive oil, salt, and freshly ground black pepper. You can also add some dried herbs to the mix.  Rosemary is especially good.

Place the oiled radishes in one layer on a baking sheet, and bake for 15 minutes.

Every few minutes shake the baking sheet to make sure the radishes brown evenly, and if necessary stir them around with a wooden spoon so that all get even heat.

Serve piping hot as a side dish.

[Small hint: you can use this method with just about every vegetable I know.  If you are not roasting leeks or carrots or parsnips you are not living right.]