The radish is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times.
Radishes have numerous varieties, varying in size, color, shape, and duration of required cultivation time.
As a root vegetable, the radish has been cultivated since pre-Roman times. Its sharp taste offers a unique culinary experience and today radishes are grown and consumed throughout the world.
Varieties of radish are now broadly distributed around the world, but almost no archeological records are available to help determine their early history and domestication.
However, scientists tentatively locate the origin of Raphanus sativus in southeast Asia, as this is the only region where truly wild forms have been discovered. India, central China, and Central Asia appear to have been secondary centers where differing forms were developed.
The first written records that mention radishes come from 3rd century BC. Ancient Greeks and Romans also have text where they write about them, and they even give different types like small, large, round, long, mild, and sharp. When the Americas were rediscovered, radish was one of the earliest vegetables to be brought over from the Europa.
Radishes are usually grown as annuals and are harvested before they flower.
The lobed leaves form a basal rosette that emerges from the top of the root. Smaller types have aleaves about 13 cm (5 in) long with round roots up to 2.5 cm (1 in) in diameter or more slender, long roots up to 7 cm (3 in) long.
Radishes are usually harvested before they flower. Flowers bearing white or lilac-veined flowers with four petals; the seeds are borne in a pod called a silicle.
Depending on the variety, the edible root ranges in shape from spherical to long and cylindrical or tapered, and the outside skin can be white, yellow, pink, red, purple, or black. A longer root form, including oriental radishes, daikon or mooli, and winter radishes, grows up to 60 cm (24 in) long with foliage about 60 cm (24 in) high with a spread of 45 cm (18 in).
A crispy, peppery radish is the perfect springtime finger food and adds a tasty crunch to our salads. Sweet, juicy radishes can be long or round and colorfully red, purple, black or white. Also, they are full of health benefits.
Radishes are mostly used in salads, but also appear in many European dishes. Radish leaves are sometimes used in recipes, like potato soup or as a sauteed side dish. They are also found blended with fruit juices in some recipes.
There are 16 calories in 100 grams (3.5 ounces) of radishes.
Radishes are a very good source of vitamin C, which may help fight disease and rescue healthy cells from an onslaught of destructive free radicals. This is done through electrolytes and natural antioxidant action of this one vitamin, increasing immunity of the body, and helping fight all kinds of diseases, including high blood pressure and gout attacks. Folate, fiber, riboflavin and potassium, as well as good amounts of copper, vitamin B6, magnesium, manganese and calcium are less prominent nutrients that support the healthy properties of radishes.
About seven million tons of radishes are produced every year, representing roughly 2% of global vegetable production.
The world’s heaviest radish was grown by Manabu Oono (Japan) and weighed 31.1 kg (68 lb 9 oz) on 9 February 2003 at the Sakurajima Radish Contest, Kagoshima, Japan. It had a circumference of 119 cm (46.8 in).
Americans eat 400 million pounds of radishes a year!
The word “radish” means “root,” comes from the Latin “radix.”
Radish seed oil was used before olive oil was known by ancient Egyptians.
“The Night of the Radishes” on December 23rd in Oaxaca, Mexico, is a radish celebration featuring nativity scenes carved from radishes!