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. Radish can sprout from seed to small plant in as little as 3 days.
The descriptive Greek name of the genus Raphanus (ῥάφανος) means "quickly appearing" and refers to the rapid germination of these plants. Raphanistrum, from the same Greek root, is an old name once used for this genus. The common name "radish" is derived from Latin radix (root).
Growing radish plants
Summer radishes mature rapidly, with many varieties germinating in 3–7 d
- ays, and reaching maturity in three to four weeks. Harvesting periods can be extended through repeated plantings, spaced a week or two apart.
As with other root crops, tilling the soil to loosen it up and remove rocks helps the roots grow.However, radishes are used in no-till farming to help reverse compaction.
Most soil types will work, though sandy loams are particularly good for winter and spring crops, while soils that form a hard crust can impair growth.[10] The depth at which seeds are planted affects the size of the root, from 1 cm (0.4 in) deep recommended for small radishes to 4 cm (1.6 in) for large radishes.
Radishes are a common garden crop in the U.S., and the fast harvest cycle makes them a popular choice for children's gardens.[8]
In temperate climates, it is customary to plant radishes every two weeks from early spring until a few weeks before the first frost, except during periods of hot weather. In warm-weather climates, they are normally planted in the fall.
After harvest, radishes can be stored without loss of quality for two or three days at room temperature, and about two months at 0 °C (32 °F) with a relative humidity of 90–95%
Nutritional value[edit]
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 66 kJ (16 kcal) |
| Carbohydrates | 3.4 g |
| - Sugars | 1.86 g |
| - Dietary fiber | 1.6 g |
| Fat | 0.1 g |
| Protein | 0.68 g |
| Thiamine (vit. B1) | 0.012 mg (1%) |
| Riboflavin (vit. B2) | 0.039 mg (3%) |
| Niacin (vit. B3) | 0.254 mg (2%) |
| Pantothenic acid (B5) | 0.165 mg (3%) |
| Vitamin B6 | 0.071 mg (5%) |
| Folate (vit. B9) | 25 μg (6%) |
| Vitamin C | 14.8 mg (18%) |
| Calcium | 25 mg (3%) |
| Iron | 0.34 mg (3%) |
| Magnesium | 10 mg (3%) |
| Manganese | 0.069 mg (3%) |
| Phosphorus | 20 mg (3%) |
| Potassium | 233 mg (5%) |
| Zinc | 0.28 mg (3%) |
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