Radish

Radishes are annual or biennial brassicaceous crops grown for their swollen tap roots which can be globular, tapering, or cylindrical. The root skin colour ranges from white through pink, red, purple, yellow, and green to black, but the flesh is usually white. The roots obtain their color from anthocyanins. Red varieties use the anthocyanin pelargonidin as a pigment, and purple cultivars obtain their color from cyanidin. A longer root form, including oriental radishes, daikon or mooli, and winter radishes, grows up to long with foliage about high with a spread of . Leaves are arranged in a rosette. They have a lyrate shape, meaning they are divided pinnately with an enlarged terminal lobe and smaller lateral lobes. The white flowers are borne on a racemose inflorescence. The fruits are small pods which can be eaten when young. Varieties == Origins ==

Varieties of radish are now broadly distributed globally, but almost no archeological records are available to help determine their early history and domestication. However, scientists have tentatively located the origin of Raphanus sativus in Southeast Asia, as this is the only region where truly wild forms have been discovered. India, central China, and Central Asia appear to have been secondary centers where differing forms were developed. Radishes enter the historical record in . Greek and Roman agriculturalists of the gave details of small, large, round, long, mild, and sharp varieties. The radish seems to have been one of the first European crops introduced to the Americas. A German botanist reported radishes of and roughly in length in 1544, although the only variety of that size today is the Japanese Sakurajima radish. The large, mild, and white East Asian form was developed in China, though it is mostly associated in the West with the Japanese daikon, owing to Japanese agricultural development and larger exports. == 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 . Best quality roots are obtained under moderate day lengths with air temperatures in the range . Under average conditions, the crop matures in 3–4 weeks, but in colder weather, 6–7 weeks may be required. Homegrown varieties can be significantly sharper. Radishes grow best in full sun in light, sandy loams, with a soil pH 6.5 to 7.0, but for late-season crops, a clayey-loam is ideal. Soils that bake dry and form a crust in dry weather are unsuitable and can impair germination. Harvesting periods can be extended by making repeat plantings, spaced a week or two apart. In warmer climates, radishes are normally planted in the autumn. Cucumbers and radishes seem to thrive when grown in close association with each other, and radishes also grow well with chervil, lettuce, peas, and nasturtiums. However, they react adversely to growing in close association with hyssop. Pests As a fast-growing plant, diseases are not generally a problem with radishes, but some insect pests can be a nuisance. The larvae of flea beetles live in the soil, but the adult beetles cause damage to the crop, biting small "shot holes" in the leaves, especially of seedlings. The swede midge (Contarinia nasturtii) attacks the foliage and growing tip of the plant and causes distortion, multiple (or no) growing tips, and swollen or crinkled leaves and stems. The larvae of the cabbage root fly sometimes attack the roots. The foliage droops and becomes discoloured, and small, white maggots tunnel through the root, making it unattractive or inedible. and was a common garden variety in England and France during the early 19th century. It has a rough, black skin with hot-flavored, white flesh, is round or irregularly pear shaped, and grows to around in diameter. Daikon refers to a wide variety of winter oilseed radishes from Asia. While the Japanese name daikon has been adopted in English, it is also sometimes called the Japanese radish, Chinese radish, Oriental radish, or mooli (in India and South Asia). Daikons commonly have elongated white roots, although many varieties of daikon exist. One well-known variety is 'April Cross', with smooth white roots. Korean radish, also called mu (), is a variety of white radish with firm crunchy texture. Although mu is also a generic term for radishes in Korean (as daikon is a generic term for radishes in Japanese), the word is usually used in its narrow sense, referring to Joseon radish(, Joseonmu). In Korean cuisine context, the word Joseon is often used in contrast to Wae, to distinguish Korean varieties from Japanese ones. The longer, thinner, and waterier Japanese daikon cultivated mainly for danmuji is referred to as Wae radish(, Waemu) in Korea. Korean radishes are generally shorter, stouter, and sturdier than daikon, and have pale green shade halfway down from the top. They also have stronger flavour, denser flesh, and softer leaves. The greens of Korean radishes are called mucheong() and used as vegetable in various dishes. Seed pod varieties The seeds of radishes grow in siliques (widely referred to as "pods"), following flowering that happens when left to grow past their normal harvesting period. The seeds are edible and are sometimes used as a crunchy, sharp addition to salads. Production Using 2003–2004 data, several sources report annual world production of radishes to be about 7 million tonnes, produced mainly by China, Japan, and South Korea, and representing roughly 2% of global vegetable production. == Uses ==

Nutrition In a reference serving, raw radishes provide of food energy and have a moderate amount of vitamin C (18% of Daily Value), with other essential nutrients in low content. A raw radish is 95% water, 3% carbohydrates, 1% protein, and has negligible fat. Culinary , Ginisang Labanos with ground beef The most commonly eaten portion is the napiform or fusiform taproot, although the entire plant is edible and the tops can be used as a leaf vegetable. The seed can also be sprouted and eaten raw in a similar way to a mung bean. The root of the radish is usually eaten raw, although tougher specimens can be steamed or roasted. 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 mostly used in salads but also appear in many European dishes. They are also paired with butter as an appetizer, which is often accompanied by salt and bread or crackers. In Mexican cuisine, sliced radishes are used in combination with shredded lettuce as garnish for traditional dishes such as tostadas, sopes, enchiladas and pozole. Radish greens are usually discarded, but are edible and nutritious, and can be prepared in several ways. The leaves are sometimes used in recipes, like potato soup or as a sauteed side dish. They are also found blended with fruit juices in some recipes. In Indian cuisine the seed pods are called "moongra" or "mogri" and can be used in many dishes. Other uses The seeds of radishes can be pressed to extract radish seed oil. Wild radish seeds contain up to 48% oil, which is not suitable for human consumption but is a potential source of biofuel. The daikon grows well in cool climates and, apart from its industrial use, can be used as a cover crop, grown to increase soil fertility, to scavenge nutrients, suppress weeds, help alleviate soil compaction, and prevent winter erosion of the soil. "Radi", a spiral-cut radish, served with salt and occasionally chives, is traditionally served with beer at the Bavarian Oktoberfest., with radishes sculptures depicting artisans creating barro negro pottery == In culture ==

Asaph the Jew noted that the radish, particularly its leaves, may be useful in traditional medicine to increase mucus. During the Middle Ages, Ibn Wahshiyya considered it a component of poison antidotes, while Maimonides highlighted its possible uses as a treatment. Citizens of Oaxaca, Mexico, celebrate the Night of the Radishes (Noche de los rábanos) on December 23 as a part of Christmas celebrations. This folk art competition uses a large type of radish up to long and weighing up to . Great skill and ingenuity are used to carve these into religious and popular figures, buildings, and other objects, and they are displayed in the town square. == Gallery ==

File:Daikon, Nara Prefecture, Japan.jpg|Daikon File:Gegeolmu (Korean radish).jpg|Gegeol radish File:Korean radish (mu).jpg|Korean radish File:Chinese radish p1150393.jpg|Watermelon radish File:Raphanus sativus-1.jpg|White and red File:Pannier de radis noir, roses et blancs.jpg|Black, white and red File:Raphanus sativus-2-xavier cottage-yercaud-salem-India.JPG|Sliced red File:Colourful radishes.jpg|Multiple colors File:CSIRO ScienceImage 2779 Radishes.jpg|Dark red File:Raphanus sativus var. sativus Radish ハツカダイコン廿日大根、二十日大根 DSCF6410.JPG|Harvesting red == See also ==