The origin of the radish is still under academic debate with substantiating evidence of its existence before 2,000 B.C. in both Northern China and the Eastern Mediterranean. Greatly revered for its taste and productivity, the ancient Greeks presented offerings of gold in the shape of radishes to Apollo. The early Anglo-Saxons of the Middle Ages used radishes as an antidote to calm the nerves of over-excited, talkative women, and to ease depression. However, it is the horticultural cunning of the Dutch and French c.1500, who began developing the smaller round red/white radishes which are common today. For years, these smaller delicate varieties were eaten at continental breakfasts with bread and butter. It is only when cultivation began in North America, that they were relegated to a sometimes ingredient on a side-salad, or simply a garnish.