Vegetable - Radish

Radish

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About the Vegetable :Radish is one of the nutritious root-vegetables featured in both salads as well as in main recipes. This widely used root vegetable belongs to the family of Brassica. In Chinese culture, the root along with cabbage and soybean curd (tofu), has been believed as healthful and sustenance food.Varieties of radish are now broadly distributed around the world, but there are almost no archaeological records available to help determine its early history and domestication.They are sometimes grown as companion plants and suffer from few pests and diseases. They germinate quickly and grow rapidly, smaller varieties being ready for consumption within a month while larger daikon varieties taking several months. Some radishes are grown for their seeds: oilseed radishes, for instance, may be grown for oil production. Other Varieties are used for sprouting and both roots and leaves are sometimes served cooked.

Scientific / Binomial name : Raphanus sativus

Popularly Known as :Mullangi, MullangiGadda,

Usage :Broadly speaking, radishes can be categorized into four main types (summer, fall, winter, and spring) 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 and can be used in many ways.

• Radishes are eaten raw either as a whole or as slaw or in salads with carrots, beets, cucumber, lettuce, etc.
• In French breakfast, radishes are served with sweet-butter and salt.
• The roots are mixed with other vegetables in the preparation of steamed, stir fried or sauteed recipes in many regions.
• In North India and Pakistan, the root is grated and mixed with spice and seasonings and stuffed inside bread to prepare "mooli parantha."
• Pickled daikon (kimchi) is a traditional Korean speciality.
• Radish pods (moongre in India) are eaten raw in salads or in stir-fries in many parts of Asia.
• Its top greens oftentimes mixed with other greens like spinach, turnip-greens, etc., used in the preparation of soups, curries as well as in cooked vegetable recipes.