Radish, Cultivated radish

Raphanus sativus

Physical Characteristics

Raphanus sativus is a ANNUAL growing to 0.5 m (1ft 8in) by 0.2 m (0ft 8in) at a fast rate. See above for USDA hardiness. It is hardy to UK zone 3 and is not frost tender. It is in flower from June to August, and the seeds ripen from July to September. The species is hermaphrodite (has both male and female organs) and is pollinated by Bees, flies. Suitable for: light (sandy), medium (loamy) and heavy (clay) soils. Suitable pH: neutral and basic (mildly alkaline) soils. It can grow in semi-shade (light woodland) or no shade. It prefers moist soil.

Distribution

A plant of cultivation. the origin of which is obscure. It probably arose through cultivation.

Habitats

Cultivated Beds;

Edible Uses

Edible Parts: Flowers Leaves Oil Oil Root Seed Seedpod Edible Uses: Oil Oil Young leaves - raw or cooked[37, 52, 104, 183]. A somewhat hot taste, and the texture is somewhat coarse[K]. As long as they are young, they make an acceptable addition in small quantities to chopped salads and are a reasonable cooked green[K]. A nutritional analysis is available[218]. Young flower clusters - raw or cooked[183]. A spicy flavour with a crisp pleasant texture, they make a nice addition to salads or can be used as a broccoli substitute[9, K]. Seeds - raw. The seed can be soaked for 12 hours in warm water and then allowed to sprout for about 6 days[244]. They have a hot spicy flavour and go well in salads[183, 244]. Young seedpods - raw[2, 37, 52, 104]. Crisp and juicy with a mildly hot flavour[K]. They must be eaten when young because they quickly become tough and fibrous[183]. Root - raw or cooked[2, 37, 52]. Crisp and juicy, they have a hot and spicy flavour and are a very popular addition to salads[183, K]. The summer crops do not store well and should be used as soon as possible after harvesting[K]. The winter varieties (including the Japanese forms) have much larger roots and often a milder flavour. These store well and can be either harvested in early winter for storage or be harvested as required through the winter[K]. An edible oil is obtained from the seed[2, 183].

Medicinal Uses

Anthelmintic Antibacterial Antifungal Antiscorbutic Antispasmodic Astringent Cancer Carminative Cholagogue Digestive Diuretic Expectorant Laxative Poultice Stomachic Radishes have long been grown as a food crop, but they also have various medicinal actions. The roots stimulate the appetite and digestion, having a tonic and laxative effect upon the intestines and indirectly stimulating the flow of bile. Consuming radish generally results in improved digestion, but some people are sensitive to its acridity and robust action. The plant is used in the treatment of intestinal parasites, though the part of the plant used is not specified. The leaves, seeds and old roots are used in the treatment of asthma and other chest complaints. The juice of the fresh leaves is diuretic and laxative. The seed is carminative, diuretic, expectorant, laxative and stomachic. It is taken internally in the treatment of indigestion, abdominal bloating, wind, acid regurgitation, diarrhoea and bronchitis. The root is antiscorbutic, antispasmodic, astringent, cholagogue, digestive and diuretic. It is crushed and used as a poultice for burns, bruises and smelly feet. Radishes are also an excellent food remedy for stone, gravel and scorbutic conditions. The root is best harvested before the plant flowers. Its use is not recommended if the stomach or intestines are inflamed. The plant contains raphanin, which is antibacterial and antifungal. It inhibits the growth of Staphylococcus aureus, E. coli, streptococci, Pneumococci etc. The plant also shows anti-tumour activity.

Known Hazards

The Japanese radishes have higher concentrations of glucosinolate, a substance that acts against the thyroid gland. It is probably best to remove the skin[160].