One of my projects is writing a quarterly column for Ventura Botanical Gardens named "Your Edible Garden". Here is my latest:

The radish (Raphanus raphanistrum subsp. sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times.They are sometimes grown as companion plants and suffer from few pests and diseases, which is in part why they are good for us. They germinate quickly and grow rapidly, smaller varieties being ready for consumption within a month, while the larger daikon varieties take several months.

The red shades of colors comes from the pigment Anthocyanin.This substance is a powerful antioxidant, which keeps the cells of the body from decay and takes care for the health of the whole body.

During the years, the juice of fresh radish has been used for the treatment of bile, and later, it has been especially used in the secretion of mucus from the respiratory organs during seasonal diseases, bronchitis and flu. Some experts believe it is a powerful weapon against coughs and headaches.

While most people eat radishes raw, I’ve cooked them along with their greens, and they’re superb!

This is my recipe for cooked radishes:

Clean 8-12 radishes off with cool water, and separate the greens. Keep the greens to the side.

Slice the radishes into fourths. In a pan, on medium heat, warm up a tablespoon of olive oil. Stir fry the quartered radishes until they get a little brown, and then add the greens. Before the greens brown, add a splash of balsamic vinegar in, turn off the heat and viola!

Radishes can be a delightful in a ‘little garden’ for quick success….

1. Direct-sow the seeds. Plant the radish seeds 1/2-inch deep and 1 inch apart. Transplanting seedlings is not recommended.
2. Thin the seedlings. About a week after planting, thin the seedlings to 2 inches apart. This gives the root vegetables sufficient room to grow.
3. Harvest the radishes. Radishes grow quickly and are ready for harvest in as little as three weeks. Harvest radishes as soon as they mature because they deteriorate when left in the ground.

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My Grandmother introduced me to horticulture. When I was a child she put me to work in her garden every weekend. Both my mother and grandmother were gifted artists as well, so  was around a lot of beauty. Also, we lived ina little town called Lompoc in California, where Burpee Seeds did their trials! Thinking back on it, I saw many unusual plants growing up, like Echiums and ornamental corn, and later, living in Santa Barbara, I was privy to a very special world of wholesale horticulture. As an adult, using my art skills, I did the lay out and art of San Marcos Growers catalogues, from a photo of one of my own gardens. It was an Agave "Blue Glow", which hadn't gained the crazy popularity it has now, yet.
I love doing landscape art. I love doing my work as a fine gardener. I'm blessed!