Radish

Radish
Eight species of annuals and perennials belong to this genus, which ranges through W and C Europe to C Asia. Raphanus sativus was cultivated 4500 years ago in Egypt and at least 2000 years ago in China. Black radishes probably originated in Spain during the Middle Ages. Radishes reached Britian in 1548, and four varieties were recorded by John Gerard in 1597. Nicholas Culpeper recommended radishes for urinary problems but condemned them as food. "Garden radishes are in wantonness by the gentry eaten as a sallad, but they breed scurvy humours in the stomach, and corrupt the blood" (The English Physician Enlarged, 1653). Raphanus sativa, which contains the antibiotic raphinin, is less pungent than R. raphinastrum (wild radish), which is closer in chemistry to Sinapis alba (See, White Mustard). Radishes were first mentioned in Chinese medical literature during the 14th century. Those of Asian origin, sometimes classed as R. sativus var. macropodus, have much larger roots, weighing up to 20kg (44lbs). They include the white-rooted mooli or daikon, which is harvested in autumn and stored for winter use. Black radishes, which are favored for homeopathic remedies, differ in having pronounced effect on the liver. In China they are taken in the form or juice as a laxative and digestive tonic.

Bristly annual or biennial with lyre-shaped, lobed leaves, and a turnip-shaped or spindle-shaped, white-fleshed taproot, which may have white, red, green, yellow, purple, or black skin. Small white or lilac, 4-petaled flowers appear in summer, followed by inflated, beaked fruits that contain 6-12 seeds.

Common Name:

Radish

Botanical Name:

Raphanus sativus

Genus:

Raphanus

Family:

Brassicaceae

Native Location:

Unknown in the wild, probably derived from the wild radish (R. raphanistrum).

Cultivation:

Rich, moist, well-drained soil in sun. Roots may be damaged by scab and slugs, and leaves by flea beetles. Radishes are said to repel cucumber beetles, if planted around the base of cucumber plants, and to deter vine borers, which attack squash.

Propagation:

By seed sown in spring as a seed crop; by seed sown in succession from late winter to late summer for roots.

Harvest:

Leaves are picked when young and used fresh. Roots are lifted as required and used fresh. Seeds are collected when ripe and dried for use in decoctions and pills. Seed pods and flower clusters are picked when immature and used fresh.

Varieties:

Cherry Belle Has small, globose, bright red roots and a mild flavor. Fast maturing and slow to go woody.	Full House Has long, smooth leaves, ideal for winter and spring salad crops.
Long Black Spanish Has cylindrical, black-skinned roots, 18-25cm (7-10in) long, with dense, pungent flesh. Stores well.	Tokinashi Is a daikon-type radish with tapering, white-skinned roots and crisp, pungent flesh. Tolerates extreme temperatures and is slow to bolt.

Height:

20-90cm (8-36in)

Hardiness:

Parts Used:

Leaves, roots, seeds (lai fu zi), pods, flower buds.

Properties:

A sweet, slightly pungent, tonic herb that improves digestion, acts as an expectorant, and is effective against many bacterial and fungal infections.

Medicinal Uses:

Internally for indigestion, abdominal bloating, gas, acid regurgitation, diarrhea caused by "food stagnation", and bronchitis. Roots are usually "dry-fried" or toasted for bronchial complaints.

Culinary Uses:

Whole or sliced young roots are eaten in salads and as an appetizer, or used as a garnishing. Shredded or grated roots are eaten raw, cooked or pickled; also used to tenderize octopus. Immature seed pods are eaten raw in salads, or pickled. Young leaves are eaten in salads or briefly cooked as a vegetable. Seeds are sprouted for salads. Unopened flower clusters are eaten in salads or steamed as a vegetable.

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