Scroll down the page to read the summary table on radishes
Persian language: radish derives from "rafe", which means "rapid appearance", referring to the rapid germination of radish seeds
- Scientific name: Raphanus sativus L.
- Family: Brassicaceae (or Cruciferae)
- Origin: East Asia (China, Japan)
- Heights: not very high (max 1 meter)
- Stem: floral
- Flowers: small, white or lilac
- Leaves: lobed, with indented and imprecise margin
- Root: thickened taproot, round in shape, sometimes elongated
- Fruit: siliqua
- Soil: it prefers soils rich in organic substances, calcareous and irrigated soils
- Most consumed variety in Italy: radicle, small, round, red root, the size of a cherry
- Radish proper: Raphanus sativus var. niger Miller (globose or elongated root, with a very particular blackish color)
- Japanese radish: it reaches even 50 kg in weight
Water: 95.6%:
Modest quantity of B vitamins, ascorbic acid (vitamin C) and mineral salts, absorbed from the soil
- Slightly spicy flavor, particularly pungent
- Consistency: crunchy (it is advisable to dip the radishes in cold water before consumption to increase their crunchiness)
- External color: bright red
- Pulp color: ice
- Raw: embellishes salads (cut into thin slices and seasoned with oil and lemon)
- Pinzimonio: associated with carrots, fennel, celery and tomatoes.
- Useful in the decoration of meat or fish dishes
- Cooked: to prepare omelettes
- Cooked: as a side dish
- Radish leaves: boiled and seasoned with oil and salt
- antispasmodic
- anthelmintic
- antiseptic
- diuretic
- purifying
- antiscorbutic
- astringent
- digestive
- antitussive, useful against lung diseases, asthma and bronchitis
- laxative (seeds)
- febrifuge, anti skin ulcers
Other Foods - Vegetables Garlic Agretti Asparagus Basil Beets Borage Broccoli Capers Artichokes Carrots Catalonia Brussels sprouts Cauliflower Cabbage and Savoy cabbage Red cabbage Cucumber Chicory Turnip greens Onion Sauerkraut Watercress Edamame Chives Chanterelles Flour Cassava Flowers Pumpkin Flour Edible Flowers Pumpkin Seasonal Fruits and Vegetables Endive Salads and Salads Strengthening Salad Lettuce Aubergines Vegetables Nettle Pak-Choi Parsnip Potatoes American Potato Peppers Pinzimonio Tomatoes Leeks Parsley Radicchio Turnips Red Turnips Radishes Rocket Shallots Endive Celery Celeriac Seeds Sprouted Spinach Truffle Valianamberi or Jerusalem artichoke laxatives Saffron Pumpkin Zucchini Vegetables - Nutritional properties OTHER VEGETABLE ITEMS Categories Food Alcoholics Meat Cereals and derivatives Sweeteners Sweets Offal Fruit Dried fruit Milk and derivatives Legumes Oils and fats Fish and fishery products Cold cuts S pezie Vegetables Health recipes Appetizers Bread, Pizza and Brioche First courses Second courses Vegetables and Salads Sweets and Desserts Ice creams and sorbets Syrups, liqueurs and grappa Basic preparations ---- In the kitchen with leftovers Carnival recipes Christmas recipes Light diet recipes Women's Day, Mum, Dad Recipes Functional Recipes International Recipes Easter Recipes Recipes for Celiacs Recipes for Diabetics Recipes for Holidays Recipes for Valentine's Day Recipes for Vegetarians Protein Recipes Regional Recipes Vegan Recipes
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