Radish

Radish (/'ræd.ɪʃ/)

The Radish (Latin: Raphanus sativus) is an edible root vegetable of the family Brassicaceae that was domesticated in Asia prior to Roman times.

Etymology

The term "radish" comes from the Latin radix, meaning "root", and the Greek term raphanus, which translates to "quickly appearing".

Description

Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable with a pungent flavor. There are numerous varieties, varying in size, flavor, color, and length of time they take to mature. Radishes owe their sharp flavor to the various chemical compounds produced by the plants, including glucosinolate, myrosinase, and isothiocyanate.

Cultivation

Radishes are a fast-growing, annual, cool-season crop. The seed germinates in three to four days in moist conditions with soil temperatures between 18 and 29 °C (65–85 °F). Best quality radishes are grown in full sun and light, sandy loams, with a soil pH 6.0 to 7.0.

Varieties

There are several varieties of radishes, including the small, round, red or white radishes commonly seen in grocery stores, the larger white Daikon radish, and the black radish, which has a black skin and white flesh.

Health Benefits

Radishes are rich in vitamin C, potassium, and other nutrients. They also contain antioxidants that can help to fight against damage to cells in the body.

Related Terms

External links

Medical encyclopedia article on Radish
Wikipedia's article - Radish

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