Raphanus
Raphanus is a genus within the flowering plant family Brassicaceae. Carl Linnaeus described three species within the genus: the cultivated radish, the wild radish or jointed charlock, and the rat-tail radish. Various other species have been proposed and the rat-tail radish is sometimes co…
What is a purple radish?
Feb 07, 2022 · 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.
What does radish look like?
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 …
Are radishes biennial or annual?
Current Facts. Purple radishes, botanically classified as Raphanus sativus, are specialty radish varieties belonging to the Brassicaceae family. There are many different types of Purple radishes cultivated worldwide, and the violet-hued varieties are primarily reserved for home gardeners or select boutique growers.
What are the different types of radishes?
Radishes are a pungent, edible root vegetable that is grown all over the world. they come in all kinds of colors – red, pink, purple, white, green, black and yellow. For our purposes, I will only share cultivated radish varieties (available at the grocery store or farmers market) and not wild radish varieties.
Can radishes be purple?
Radishes are a pungent, edible root vegetable grown around the world. They come in all sorts of colors - red, pink, purple, white, green, black, and yellow.Jun 30, 2021
Why are some radishes purple?
1:107:29Pink & Purple Radishes - YouTubeYouTubeStart of suggested clipEnd of suggested clipSo our soil is nice and wet nice and soft.MoreSo our soil is nice and wet nice and soft.
Can radishes be red?
The red radish is a root vegetable with white flesh and a skin and shape that can vary. Some varieties are round, while others are elongated, and colors can range between light pink and scarlet. This subtly peppery vegetable can be eaten raw or cooked.
What color radishes are there?
Radishes come in many sizes, shapes, and colors like black, white, red, pink, green and purple. Taste is different as well, and from that picking the best radish variety to grow is difficult.
Are radishes pink or red?
The number of different types of radishes is nearly endless, but radishes can be spicy or mild, round or oblong, big or small, with radish varieties available in colors ranging from reddish-purple to rosy pink, black, pure white or even green.Apr 5, 2021
What are purple radishes called?
Purple Daikon radishOne of the most recognized Purple radishes is the Purple Daikon radish. These radishes are widely grown in Asia and are favored for their crisp, striated flesh and neutral taste.
What are the small red radishes called?
Red globes are the familiar small round or oval "button" radishes and have solid, crisp flesh. Red globe bunch radishes are sold complete with their greens.
What color are radish flowers?
Radish flowers are petite blooms consisting of four petals forming the shape of a Greek cross attached to four yellow stamens and a thin green stem. The delicate petals are veined and can be varying hues of purple, white or a combination of both.
What is the difference between white and red radishes?
Radish. Daikon and radishes are from the same family, but there are a few differences. The red radishes we slice and toss into salads are much smaller and sharper in flavor than the radishes used in Japanese cuisine. Red radishes are peppery whereas the white radish is mild and slightly sweet.Feb 7, 2020
What does a good radish look like?
3:344:19How to Tell if Radishes are Good or Not - YouTubeYouTubeStart of suggested clipEnd of suggested clipLike that look how hard it is to cut no good. It's no good it's too tough inside and stringy stringyMoreLike that look how hard it is to cut no good. It's no good it's too tough inside and stringy stringy is a good word stringy inside there see.
How do you pick a red radish?
Choosing: Check the tops first; they should be bright green and not at all wilted. The roots should be brightly colored and free from cracks and nicks. Give them a squeeze to make sure there's no hollow or soft center.Sep 16, 2014
What is a radish look like?
They can be shaped like bulbs, be more elongated like fingers, or even taper like carrots. Winter varieties are much larger, often black, and need a longer growing season to mature. Daikon radishes, an Oriental winter type, have long white roots prized for their crisp and tender flesh.Jun 27, 2012
History
Varieties of radish are now broadly distributed around the world, 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.
Description
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.
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 and 85 °F). Best quality roots are obtained under moderate day lengths with air temperatures in the range 10 to 18 °C (50 to 65 °F).
Varieties
Broadly speaking, radishes can be categorized into four main types according to the seasons when they are grown and a variety of shapes, lengths, colors, and sizes, such as red, pink, white, gray-black, or yellow radishes, with round or elongated roots that can grow longer than a parsnip .
Production
Using 2003-4 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
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.
Types of Radishes
Red Radish (table radish) - This is the common radish sold at most grocery stores. It has bright red skin and white flesh. They are available year-round and they have a crisp, peppery flavor.
Radish Recipes
All the Radishes Salad - This salad combines watermelon radishes, red radishes, green meat radishes, and purple daikon radishes for a stunning side dish.
Radish FAQs
Radishes are typically grown in colder weather and most varietals are available in winter or spring. Summer radishes are rarer, have a shorter growing season, and tend to be smaller.
Current Facts
Red radishes, also known as table radishes, are a popular cultivar of Raphanus sativus and a member of the Brassicaceae family. There are literally dozens of varieties of this cruciferous root vegetable, including annuals with crispy round and elongated taproots in a variety of hues.
Nutritional Value
Red radishes contain vitamin C, folate, fiber and potassium. Like many radishes, Red radishes contain active enzymes that are known to aid in digestion.
Applications
Red radishes are one of the most commonly used radishes in culinary preparations and can be utilized in both cooked and raw preparations, making them a versatile ingredient in the kitchen. Sliced thin they can be used to add spice and a refreshing crispness to tacos, sandwiches, pasta and pizza. They can be roasted, braised, grilled or pickled.
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Overview
Description
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. Smaller types have a few leaves about 13 cm (5 in) long with ro…
History
Varieties of radish are now broadly distributed around the world, 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 Asiaappear to have been secondary centers where differing forms were developed. Radishes enter the historical rec…
Cultivation
Radishes are a fast-growing, annual, cool-season crop. The seed germinatesin three to four days in moist conditions with soil temperatures between 18 and 29 °C (65 and 85 °F). Best quality roots are obtained under moderate day lengths with air temperatures in the range 10 to 18 °C (50 to 65 °F). Under average conditions, the crop matures in 3–4 weeks, but in colder weather, 6–7 weeks …
Varieties
Broadly speaking, radishes can be categorized into four main types according to the seasons when they are grown and a variety of shapes, lengths, colors, and sizes, such as red, pink, white, gray-black, or yellow radishes, with round or elongated roots that can grow longer than a parsnip.
Sometimes referred to as European radishes or spring radishes if they are plan…
Production
Using 2003–4 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
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. The raw flesh has a crisp texture and a pungent, peppery flavor, caused by glucosinolates and the enzyme
See also
• Raphanin
• Turnip – Type of root vegetable