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.
Place of origin:Radishes grow best in full sun and light, sandy loams with pH 6.5–7.0.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.
Nutrition: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.
Dietotherapy function: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.