The radish is a pungent edible root vegetable of the Brassicaceae family. It is usually eaten raw as a crunchy salad vegetable. Their pungent characteristics come from chemicals including glucosinolate, myrosinase, and isothiocyanate.
They are closely related to the daikon variety which is also grown for its Oil which is also called Cooking oil or Edible oil is a plant, animal or synthetic fat used in food preparation. It is used in frying, baking and other forms of cooking as well as where the food preparation does not require heat such as in salad and dip. It is usually in liquid form at room temperature. Some varieties... More production.
The radish originated in Southeast Asia later spreading into India, central China, and Central Asia. it was then cultivated by the early Greeks and Romans.
Radishes are annual or biennial crops grown for their swollen tap roots which can be either globular, tapering, or cylindrical. The flesh tends to be white with a tinge of red.
The root skin can range in color anything from white through pink, red, and purple. Other varieties appear yellow, and green to black.
The roots generally grow to about one inch in diameter. The longer varieties like daikon grow up to 24 inches long.
They grow best in regions with plenty of sunlight, and well-drained sandy loam soils. They are used as companion plants for many other crops, probably because their pungent odor deters pests and critters.
Cucumbers particularly do well when planted side-by-side with radishes. Other vegetables that do well when planted with radishes include chervil, lettuce, peas, and nasturtiums.
The most popular varieties of radishes include the winter variety Daikon or Japanese radish, which is native to Asia. There are the Black Spanish radishes which are more peppery and flavorful than the white varieties.
Then there is the Green radish which is native to Northern China region. Its distinctive outer peel features leafy-green color which, gradually changes to white color near the lower tip. This one has a sweet and less pungent flavor.
Finally, there are the Watermelon radishes which have watermelon like flesh inside that is less peppery and is mildly sweet.
The radish is available throughout the year in markets. Peak seasons are generally in Winter through Spring with Daikon being the best option during the Winter season.
When purchasing one should look for roots that are firm in texture and feel heavy in hand. The top Stock is a slow-cooked flavored liquid which forms the basis of dishes in particular soups, sauces, and stews. It is made by simmering animal bones and/or meat, vegetables, seafood and poultry in water. Mirepoix is added to improve flavor as well as wine in some cases. To get the best stock you simmer the ingredients for several hours. The bones... More should be green, vibrant and firm as well. They should not have any cuts and bruises. They should not be soft, mushy, or show signs of rot or fungus.
At home, the top green stalks should be removed and stored without them. They should be washed to remove any dirt and soil particles as well as fungicide residue.
They should then be stored in a refrigerator in a zip-lock plastic bag where they will keep for about a week.
How to Prepare Radish for Consumption
Washed radishes can be eaten as a snack whole, chopped, or sliced. They can be mixed in with vegetable A salad is a mixture of small to medium pieces of ready to eat ingredients mixed together and topped with a sauce or dressing. They are preferred cold with few exceptions served warm. The dressing is usually sweet and sour in nature or can be salted and spiced. Salad ingredients range widely but most commonly they include vegetables, fruits, cooked... More. They are a great addition to coleslaw A salad is a mixture of small to medium pieces of ready to eat ingredients mixed together and topped with a sauce or dressing. They are preferred cold with few exceptions served warm. The dressing is usually sweet and sour in nature or can be salted and spiced. Salad ingredients range widely but most commonly they include vegetables, fruits, cooked... More varieties.
They can be used in vegetable stews, stir-fry, or tossed dishes. The same can be pickled as used in the Kimchi is a staple Korean cuisine side dish made from fermented vegetables, usually cabbage and Korean radishes seasoned with spices. The preparation is seasoned with salt and traditionally stored underground in earthenware jars to keep cool and unfrozen in Winter. Other seasonings include chili powder, scallions, garlic, ginger among others. Modern Kimchi uses special refrigerators for the fermentation process instead... More, the Korean specialty.
The radish comes with minerals, vitamins, antioxidant properties. it contains no cholesterol and almost no Better known as cooking fat, it is a macro-nutrient made up of three fatty acid chains and the alcohol glycerol. Fat is the general term used in culinary arts to refer to the fats which are solid at room temperature, for example, shortening and lard. It is differentiated from cooking oil in the oil remains liquid at room temperature. They... More and Oil which is also called Cooking oil or Edible oil is a plant, animal or synthetic fat used in food preparation. It is used in frying, baking and other forms of cooking as well as where the food preparation does not require heat such as in salad and dip. It is usually in liquid form at room temperature. Some varieties... More. it contains just 16 A calorie is a unit of energy used in several fields. It is the amount of energy needed to raise the temperature of one gram of water by one degree Celsius at one atmospheric pressure or the pressure at sea level. When relating to food, Calories with capital "C", also known as the food calorie the same energy as 1000... More per 100 grams.
This root is rich in vitamin C and Vitamin E. It also contains some good amounts of the B-complex vitamins such as Folates are also known as Folic acid or vitamin B9 is good for DNA synthesis and is essential for alleviating Anemia and in pregnant women infant neural tube defects. It is a water-soluble vitamin. Folic acid can be found naturally in leafy green vegetables. Steam cooking helps retain more of the vitamin during cooking. You can also get it from... More and Pyridoxine is also known as pyridoxol or vitamin B6 and can be gotten from fruit, vegetables, and grains. It helps prevent confusion, ulcerations, conjuctivitis, intertigo and neuropathy among others. Alcoholics and the elderly are usually the demographics that tend to have increased risk of vitamin B6 deficiency.... More. It also contains Riboflavin is also known as vitamin B2 helps prevent migraines and is good for cellular respiration. It can be found in eggs, milk, meat and green vegetables. Deficiency results in symptoms similar to Pellagra. Others include chapped lips, red tongue, sore throat, inflammation of the mouth and scaly rashes on private parts.... More and traces of Niacin is also known as Nicotinic acid or vitamin B3 and is useful for the prevention of nausea, skin and mouth lesions, anemia, headaches and exhaustion. It is also useful in the regulation of high cholesterol in the system. It an be found mainly in protein foods like liver, chicken, beef, fish, cereal, peanuts and legumes.... More.
It contains some sodium and Potassium. It is a good source of Copper, Iron, Calcium, Magnesium, Manganese, and Zinc.