**Botany and Genetics**:
– Radishes belong to the Raphanus genus and have a diploid species with 18 chromosomes.
– The radish genome contains between 526 and 574 Mb.
– Genetic divergence in Raphanus species impacts radish ancestry.
– The Royal Horticultural Society Encyclopedia includes information on radishes.
– Radish is listed in the Plant Finder by the Missouri Botanical Garden.
– Domestication of plants in the Old World includes radishes.
**Cultivation and Production**:
– Radishes are fast-growing, cool-season crops that mature in 3-7 weeks.
– Radishes grow best in full sun with soil pH 6.5 to 7.0.
– Global radish production is around 7 million tonnes annually.
– Cover crops like radish are used for weed management in vegetable cropping systems.
– Radish can be grown in reduced-tillage vegetable systems.
**Nutrition and Health**:
– Raw radishes are low in calories, high in vitamin C, and water content.
– Radishes provide essential nutrients like calcium, potassium, and vitamin B.
– Dietary reference intakes for sodium and potassium include radishes.
– Radishes have nutritional value according to the FDA.
– Cruciferous vegetables like radishes contain beneficial compounds.
**Culinary Uses**:
– Radish roots are commonly eaten raw or steamed, with a crisp texture and peppery flavor.
– Radish is used in salads and various European dishes.
– Radish seeds can be pressed for radish seed oil, a potential source of biofuel.
– Radish is used in Indian Raita recipe.
– Radish pods are highlighted in some culinary contexts.
**Culture and Historical References**:
– Daikon radish is significant in East, Southeast, and South Asian cuisine.
– Radish dolls are made as children’s toys in Japan and Korea.
– Japanese Festival of Seven Herbs includes daikon.
– Night of the Radishes is celebrated in Oaxaca, Mexico.
– Radish carving competition is part of Christmas celebrations in Oaxaca.
The radish (Raphanus raphanistrum subsp. sativus) is an edible root vegetable of the mustard family, Brassicaceae, that was domesticated in Asia prior to Roman times.
| Radish | |
|---|---|
| |
Scientific classification 
| |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Brassicales |
| Family: | Brassicaceae |
| Genus: | Raphanus |
| Species: | |
| Subspecies: | R. r. subsp. sativus
|
| Trinomial name | |
| Raphanus raphanistrum subsp. sativus (L.) Domin
| |
| Synonyms | |
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Radishes are grown and consumed throughout the world, being mostly raw as a crunchy salad vegetable with a pungent, slightly spicy flavor, varying in intensity depending on its growing environment. 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. They are sometimes grown as companion plants and suffer from few pests and diseases. They germinate quickly and grow rapidly, common smaller varieties being ready for consumption within a month, while larger daikon varieties take several months. Being easy to grow and quick to harvest, radishes are often planted by novice gardeners. Another use of radish is as a cover or catch crop in winter, or as a forage crop. Some radishes are grown for their seeds; others, such as daikon, may be grown for oil production. Others are used for sprouting.