The Cincinnati radish, botanical name Raphanus sativus, is a member of the Brassicaceae family. Also known as Long Scarlet Cincinnati this heirloom variety radish has fallen out of popularity in recent years and is not as readily available as other radish varieties.

The root of the Cincinnati radish is long, thin smooth and straight, similar in shape to that of a carrot. Capped with medium sized greens the crisp flesh of the Cincinnati radish is white and covered by a thin scarlet red skin. Much longer than most radishes the Cincinnati radish can grow 6 to 7 inches in length. Its flavor has that signature radish bite, which like many varieties will become more piquant if grown in hotter climates.

Nutritional Value

Cincinnati radishes contain Vitamin C, calcium, magnesium, folate, and potassium. They also contain glucosinolates, which have been shown to be beneficial in the prevention of certain cancers and are what give radishes their distinct peppery flavor.

Serving Ideas

The long Cincinnati radish is a versatile variety of radish and can be used raw or cooked in a number of different applications. Slice thin and add to salads, salsas and pickled preparations. Their spicy flavor and crunch complements tacos, tortas and Mexican soups. Serve sliced lengthwise or whole as a crudité paired with butter, creamy cheeses or dips. They can be roasted, braised, grilled and sauteed. Grate and serve alongside sushi or slice lengthwise and use in salad rolls or egg rolls.

Geography/History

Cincinnati radishes are noted as being grown in seed catalogs that date back to the late 1800’s. A high yielding variety their long thin shape allows them to be grown close together making them ideal for home gardens or planter gardening. Ready to harvest in about 35 days, if allowed to continue growing beyond that in the warmer summer months the Cincinnati radish can become very large yet woody in texture making them undesirable to eat.

Seasons/Availability

The Cincinnati radish has a peak season in the fall months.