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Radish
Radishes
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Brassicales
Family: Brassicaceae
Genus: Raphanus
Species: R. sativus
Binomial name
Raphanus sativus
L.

The radish (Raphanus sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. They are grown and consumed throughout the world. Radishes have numerous varieties, varying in size, color and duration of required cultivation time. There are some radishes that are grown for their seeds; oilseed radishes are grown, as the name implies, for oil production.

Contents

History

The descriptive Greek name of the genus Raphanus means "quickly appearing" and refers to the rapid germination of these plants. Raphanistrum from the same Greek root is an old name once used for this genus. The common name "radish" is derived from Latin (Radix = root).

Although the radish was a well-established crop in Hellenistic and Roman times, which leads to the assumption that it was brought into cultivation at an earlier time, Zohary and Hopf note that "there are almost no archeological records available" to help determine its earlier history and domestication. Wild forms of the radish and its relatives the mustards and turnip can be found over west Asia and Europe, suggesting that their domestication took place somewhere in that area. However Zohary and Hopf conclude, "Suggestions as to the origins of these plants are necessarily based on linguistic considerations."[1]

Cultivation

Growing radishplants

Summer radishes mature rapidly, with many varieties germinating in 3–7 days, and reaching maturity in three to four weeks.[2][3] A common garden crop in the U.S., the fast harvest cycle makes them a popular choice for children's gardens.[2] Harvesting periods can be extended through repeated plantings, spaced a week or two apart.[4]

Radishes grow best in full sun[5] and light, sandy loams with pH 6.5–7.0.[6] They are in season from April to June and from October to January in most parts of North America; in Europe and Japan they are available year-round due to the plurality of varieties grown.[citation needed]

As with other root crops, tilling the soil helps the roots grow.[4] However, radishes are used in no-till farming to help reverse compaction.

Most soil types will work, though sandy loams are particularly good for winter and spring crops, while soils that form a hard crust can impair growth.[4] The depth at which seeds are planted affects the size of the root, from 1 cm (0.4 in) deep recommended for small radishes to 4 cm (1.6 in) for large radishes.[3]

Varieties

Broadly speaking, radishes can be categorized into four main types (summer, fall, winter, and spring) and a variety of shapes, colors, and sizes, such as red, pink, white, gray-black or yellow radishes, with round or elongated roots that can grow longer than a parsnip.

Spring or summer radishes

Sometimes referred to as European radishes or spring radishes if they're planted in cooler weather, summer radishes are generally small and have a relatively short 3–4 week cultivation time.[citation needed]

  • The April Cross is a giant white radish hybrid that bolts very slowly.
  • Cherry Belle is a bright red-skinned round variety with a white interior.[2] It is familiar in North American supermarkets.
  • Champion is round and red-skinned like the Cherry Belle, but with slightly larger roots, up to about 5 cm (2 in), and a milder flavor.[2]
  • Red King has a mild flavor, with good resistance to club root, a problem that can arise from poor drainage.[2]
  • Snow Belle is an all-white variety of radish, similar in shape to the Cherry Belle.[2]
  • White Icicle or just Icicle is a white carrot-shaped variety, around 10–12 cm (4–5 in) long, dating back to the 16th century. It slices easily, and has better than average resistance to pithiness.[2][3]
  • French Breakfast is an elongated red-skinned radish with a white splash at the root end. It is typically slightly milder than other summer varieties, but is among the quickest to turn pithy.[3]
  • Plum Purple a purple-fuchsia radish that tends to stay crisp longer than average.[3]
  • Gala and Roodbol are two varieties popular in the Netherlands in a breakfast dish, thinly sliced on buttered bread.[2]
  • Easter Egg is not an actual variety, but a mix of varieties with different skin colors,[3] typically including white, pink, red, and purple radishes. Sold in markets or seed packets under the name, the seed mixes can extend harvesting duration from a single planting, as different varieties may mature at different times.[3]

Winter varieties

Daikon

Black Spanish or Black Spanish Round occur in both round and elongated forms, and are sometimes simply called the black radish or known by the French name Gros Noir d'Hiver. It dates in Europe to 1548,[7] and was a common garden variety in England and France the early 19th century.[8] It has a rough black skin with hot-flavored white flesh, is round or irregularly pear shaped,[9] and grows to around 10 cm (4 in) in diameter.

Daikon refers to a wide variety of winter radishes from east Asia. While the Japanese name daikon has been adopted in English, it is also sometimes called the Japanese radish, Chinese radish, or Oriental radish.[10] In areas with a large South Asian population, it is marketed as mooli. Daikon commonly have elongated white roots, although many varieties of daikon exist. One well known variety is April Cross, with smooth white roots.[2][3] The New York Times describes Masato Red and Masato Green varieties as extremely long, well suited for fall planting and winter storage.[2] The Sakurajima daikon is a hot-flavored variety which is typically grown to around 10 kg (22 lb), but which can grow to 30 kg (66 lb) when left in the ground.[2][11]

Seed pod varieties

Radish Seedpods

The seeds of radishes grow in siliques (widely referred to as pods, but technically this is incorrect), following flowering that happens when left to grow past their normal harvesting period. The seeds are edible, and are sometimes used as a crunchy, spicy addition to salads.[3] Some varieties are grown specifically for their seeds or seed pods, rather than their roots. The Rat-tailed radish, an old European variety thought to have come from East Asia centuries ago, has long, thin, curly pods which can exceed 20 cm (8 in) in length. In the 17th century, the pods were often pickled and served with meat.[3] The München Bier variety supplies spicy seeds that are sometimes served raw as an accompaniment to beer in Germany.[12]

Nutritional value

Radish, raw, root only
Nutritional value per 100 g (3.5 oz)
Energy 66 kJ (16 kcal)
Carbohydrates 3.40 g
Sugars 1.86 g
Dietary fiber 1.6 g
Fat 0.10 g
Protein 0.68 g
Thiamine (Vit. B1) 0.012 mg (1%)
Riboflavin (Vit. B2) 0.039 mg (3%)
Niacin (Vit. B3) 0.254 mg (2%)
Pantothenic acid (B5) 0.165 mg (3%)
Vitamin B6 0.071 mg (5%)
Folate (Vit. B9) 25 μg (6%)
Vitamin C 14.8 mg (25%)
Calcium 25 mg (3%)
Iron 0.34 mg (3%)
Magnesium 10 mg (3%)
Phosphorus 20 mg (3%)
Potassium 233 mg (5%)
Zinc 0.28 mg (3%)
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database

Radishes are rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6, riboflavin, magnesium, copper, and calcium. One cup of sliced red radish bulbs provides approximately 20 calories, largely from carbohydrates.[citation needed]

Uses

Cooking

The most commonly eaten portion is the napiform taproot, although the entire plant is edible and the tops can be used as a leaf vegetable.

The bulb of the radish is usually eaten raw, although tougher specimens can be steamed. The raw flesh has a crisp texture and a pungent, peppery flavor, caused by glucosinolates and the enzyme myrosinase which combine when chewed to form allyl isothiocyanates , also present in mustard, horseradish and wasabi.

Radishes are used in salads, as well as in many European dishes.

Medicine

Radishes are suggested as an alternative treatment for a variety of ailments including whooping cough, cancer, coughs, gastric discomfort, liver problems, constipation, dyspepsia, gallbladder problems, arthritis, gallstones, kidney stones[13] and intestinal parasites.[14]

Industry

The seeds of the Raphanus sativus species can be pressed to extract seed oil. Wild radish seeds contain up to 48% oil content, and while not suitable for human consumption the oil is a potential source of biofuel.[15] The oilseed radish grows well in cool climates.[16]

Culture

Citizens of Oaxaca, Mexico celebrate the radish in a festival called Noche de los Rábanos (Night of the Radishes) on December 23 as a part of Christmas La Navidad celebrations. Locals carve religious and popular figures out of radishes and display them in the town square.[17]

Gallery

Notes

  1. ^ Daniel Zohary and Maria Hopf, Domestication of plants in the Old World, third edition (Oxford: University Press, 2000), p. 139
  2. ^ a b c d e f g h i j k Faust, Joan Lee. (1996-03-03.) "Hail the Speedy Radish, in All Its Forms." The New York Times, via nytimes.com archives. Retrieved on 2007-09-27.
  3. ^ a b c d e f g h i j Peterson, Cass. (1999-05-02.) "Radishes: Easy to Sprout, Hard to Grow Right." The New York Times, via nytimes.com archives. Retrieved on 2007-09-27.
  4. ^ a b c Beattie, J. H. and W. R. Beattie. (March 1938.) "Production of Radishes." U.S. Department of Agriculture, leaflet no. 57, via University of North Texas Government Documents A to Z Digitization Project website. Retrieved on 2007-09-27.
  5. ^ Cornell University. Growing Guide: Radishes
  6. ^ Dainello, Frank J. (November 2003.) "Radish Crop Guide" Texas Cooperative Extension, Horticulture Crop Guides Series
  7. ^ Aiton, William Townsend. (1812.) "Hortus Kewensis; Or, A Catalogue of the Plants Cultivated in the Royal Botanic Garden at Kew, Second Edition, Vol. IV" Longman, Hurst, Rees, Orme, and Brown: London. Page 129. Retrieved on 2007-09-28.
  8. ^ Lindley, George. (1831.) "A Guide to the Orchard and Kitchen Garden: Or, an Account of the Most Valuable Fruit and Vegetables Cultivated in Great Britain." Longman, Rees, Orme, Brown, and Green: London. Retrieved on 2007-09-28.
  9. ^ McIntosh, Charles. (1828.) "The Practical Gardener, and Modern Horticulturist." Thomas Kelly: London. Page 288.
  10. ^ (2004.) "Daikon." The American Heritage Dictionary of the English Language, Fourth Edition, Houghton Mifflin Company, via dictionary.com. Retrieved on 2007-09-28.
  11. ^ (2002-02-10.) "29 kg radish wins contest." Kyodo World News Service, via highbeam.com (fee for full access.) Retrieved on 2007-09-28.
  12. ^ Williams, Sally (2004) "With Some Radishes, It's About The Pods", Kitchen Gardners International. Retrieved on June 21, 2008.
  13. ^ Healing foods page for radishes
  14. ^ Plants for the Future page on radishes
  15. ^ "Plant Oils as Fuel: Radish oil". http://www.plantoils.in/uses/fuel/fuel.html. 
  16. ^ "Oilseed radish". http://www.covercrops.msu.edu/CoverCrops/O_Radish/oilseed_radish.htm. 
  17. ^ "Christmas in Oaxaca". http://www.christmas-in-oaxaca.com/night-of-radish.htm. 

External links


1911 encyclopedia

Up to date as of January 14, 2010

From LoveToKnow 1911

'RADISH,' Raphanus sativus (nat. order Cruciferae), in botany, a fleshy-rooted annual, unknown in the wild state. Some varieties of the wild radish, R. Raphanistrum, however, met with on the Mediterranean coasts, come so near to it as to suggest that it may possibly be a cultivated race of the same species. It is very popular as a raw salad. There are two principal forms, the spindle-rooted and the turniprooted.

The radish succeeds in any well-worked not too heavy garden soil, but requires a warm, sheltered situation. The seed is generally sown broadcast, in beds 4 to 5 ft. wide, with alleys between, the beds requiring to be netted over to protect them from birds. The earliest crop may be sown about the middle of December, the seed-beds being at once covered with litter, which should not be removed till the plants come up, and then only in the daytime, and when there is no frost. If the crop succeeds, which depends on the state of the weather, it will be in use about the beginning of March. Another sowing may be made in January, a third early in February, if the season is a favourable one, and still another towards the end of February, from which time till October a small sowing should be made every fortnight or three weeks in spring, and rather more frequently during summer. About the end of October, and again in November, a late sowing may be made on a south border or bank, the plants being protected in severe weather with litter or mats. The winter radishes, which grow to a large size, should be sown in the beginning of July and in August, in drills from 6 to 9 in. apart, the plants being thinned out to 5 or 6 in. in the row. The roots become fit for use during the autumn. For winter use they should be taken up before severe frost sets in, and stored in dry sand. Radishes, like other fleshy roots, are attacked by insects, the most dangerous being the larvae of several species of fly, especially the radish fly (Anthoniyia radicuna). The most effectual means of destroying these is by watering the plants with a dilute solution of carbolic acid, or much diluted gas-water; or gas-lime may be sprinkled along the rows.

Forcing

To obtain early radishes a sowing in the British Isles should be made about the beginning of November, and continued fortnightly till the middle or end of February; the crop will generally be fit for use about six weeks after sowing. The seed should be sown in light rich soil, 8 or 9 in. thick, on a moderate hotbed, or in a pit with a temperature of from 55° to 65°. Gentle waterings must be given, and air admitted at every favourable opportunity; but the sashes must be protected at night and in frosty weather with straw mats or other materials. Some of these crops are often. grown with forced potatoes. The best forcing sorts are Wood's early frame, and the early rose globe, early dwarf-top scarlet turnip," and early dwarf-top white turnip.

Those best suited for general cultivation are the following :- Spindle-rooted. - Long scarlet, including the sub-varieties scarlet short-top, early frame scarlet, and Wood's early frame; long scarlet short-top, best for general crop.

Turnip-rooted

Early rose globe-shaped, the earliest of all; early dwarf-top scarlet turnip, and early dwarf-top white turnip; earliest Erfurt scarlet, and early white short-leaved, both very early sorts; French breakfast, olive-shaped; red turnip and white turnip, for summer crops.

Winter sorts

Black. Spanish, white Chinese, Californian mammoth.


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Simple English


A radish is an edible root vegetable of the Brassicaceae family. People eat radishes all over the world. It was first grown in Europe in pre-Roman times.








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