Radish

Introduction

In botany, radish (or radish) is known as Raphanus sativus L., a scientific combination already proposed by Linnaeus in the distant eighteenth century, and currently accepted: it is a cultivated or sub-spontaneous herbaceous plant, belonging to the Brassicaceae (or Cruciferous) family. As with most of the products given by Nature, radish is also exploited in phytotherapy for its beneficial properties, as well as being a very popular vegetable in Italian tables.

The name "radish" derives from raphys (turnip), a term directly related to the Latin raphanus. The Persian language also contributed to the nomenclature of this plant: "rafe", in this language, means "rapid appearance", referring to the rapid germination of radish seeds.

In this article we will analyze radish in both botanical and phytotherapeutic terms.

Botanical description

The radish is an annual herbaceous plant, almost widespread in all Italian regions, which is well suited to being grown in home gardens. Raphanus sativus it is native to Eastern Asia, especially China and Japan, where it has been appreciated for over 3,000 years.
Radish plants do not reach very high heights (max. 1 meter) and do not produce more than one fruit per year (we speak of a monocarpic plant). The radish boasts a peculiarity: although defined as an "annual and herbaceous plant", it differs from other similar plants because they are able to resist and overcome the adverse months in the form of seeds. [taken from http://it.wikipedia.org/]
The stem is floral and originates small white or lilac flowers, often streaked or tinged with more intense purple; the leaves, typically lobed, have a jagged and imprecise margin.
The radish is grown for its root, which is mostly used in the food sector: it is an enlarged tap root, generally round in shape, sometimes elongated. In any case, all varieties of radish have a typically swollen root, which is "swollen": this is explained by the fact that, inside the root, a lot of essential nutrients accumulate, which are essential for the subsequent development of the fruit and flowers. The fruit is called siliqua, from which the seeds are obtained.
The radish adapts to many types of soil, although it prefers those rich in organic, calcareous and irrigated substances.

General information on radish

In Italy, it is customary to think of the radish as a small round root, the size of a cherry: given the many varieties grown, there are some radishes - mostly typical of Japan - capable of even reaching 50kg in weight.
The radish, with a slightly spicy and pungent flavor, has an externally intense red hue (8 although the color may fade into more attenuated tones depending on the species) and a white and crunchy pulp. Precisely on the basis of color, radish is categorized into many varieties and sub-varieties.

Although it is the best known and widely consumed variety in Italy radicle (small, round and red root), the radish proper seems to be Raphanus sativus var. niger Miller, better known as Ramolaccio or Winter Roots, which has a globose or elongated root, and a very particular blackish color.

Nutritional properties

Radish provides very few calories: only 11Kcal per 100 grams of product. It is a vegetable very rich in water, which constitutes it for 95.6% by weight: nevertheless, radish contains a modest quantity of B vitamins, ascorbic acid (vitamin C) and mineral salts, absorbed by the soil. For all these characteristics, radish is well suited to enrich salads and flavor the classic low-calorie diets.

Food uses

The particularly pungent and slightly spicy flavor of radish embellishes salads, while the intense red color (outside) and ice white (inside) is wisely used to decorate cold dishes and garnish meats and fish.

Generally, radish is cut in the form of very thin slices and seasoned with oil and lemon: lemon juice facilitates digestion.
Radish is also often eaten in pinzimonio, associated with carrots, fennel, celery and tomatoes.
It is advisable to dip the radishes in plenty of cold water for at least a few hours, before using them for salads: in doing so, the crunchiness of the root is accentuated.
Furthermore, radish can be enjoyed cooked, and used for the preparation of omelettes or simply as a side dish.
Of the plant Raphanus sativus even the leaves can be used for food purposes: after boiling, they can be eaten with a drop of oil and lightly salted.

Phytotherapeutic uses

As mentioned in the incipit, radish boasts numerous therapeutic properties, exploited in phytotherapy. Among all the following stand out:

• Antispasmodic properties: regular consumption of radish is useful as an adjuvant in the relaxation of the muscular and nervous system;
• Anthelmintic properties: radish is also used to eliminate parasites and worms;
• Antiseptic-antibacterial property, as it inhibits the formation and growth of bacteria;
• Diuretic properties: frequent consumption of radish - especially raw - stimulates diuresis;
• Purifying property, especially in the kidney;
• Antiscorbutic property, due to the presence of vitamin C;
• Astringent properties: radish, consumed frequently, is able to limit the secretion of liquids;
• Ability to stimulate digestion and appetite;
• Therapeutic properties against cough, lung diseases, asthma and bronchitis (in the form of infusion or decoction);
• Laxative properties attributed to radish seeds: the seeds, containing sinalbin, mixed with water stimulate intestinal transit ensuring a laxative, albeit mild, effect.

In ancient times, radish juice was a natural remedy for fever; in oriental medicine, radish was also used against skin ulcerations, swelling and skin affections in general.

Radish in brief, summary on radishes "

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