RADISH BULB POWDER[RAPHANUS RAPHANISTRUM SUBSP.SATIVUS]
LISTING
DESCRIPTION
The radish (Raphanus raphanistrum subsp. sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. Radishes are grown and consumed
throughout the world, being mostly eaten raw as a crunchy salad vegetable.
DETAILED
DESACRIPTION
They have
numerous varieties, varying in size, flavor, color, and length of time they
take to mature. Radishes owe their sharp flavor to the various chemical
compounds produced by the plants, including glucosinolate, myrosinase, and isothiocyanate. 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 take several months. Another use of
radish is as cover or catch crop in winter[1] or
as a forage crop.[2] Some radishes are grown for their seeds;
daikon, for instance, may be grown for oil production. Others are used for sprouting and both roots and leaves are sometimes served
cooked or cold.
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. Smaller types have a few leaves about 13 cm
(5 in) long with round roots up to 2.5 cm (1 in) in diameter or
more slender, long roots up to 7 cm (3 in) long. Both of these are
normally eaten raw in salads.[6] A longer root form, including oriental
radishes, daikon or mooli, and winter radishes, grows up to 60 cm
(24 in) long with foliage about 60 cm (24 in) high with a spread
of 45 cm (18 in).[6] The flesh of radishes harvested timely is
crisp and sweet, but becomes bitter and tough if the vegetable is left in the
ground too long.[7] Leaves are arranged in a rosette. They
have a lyrate shape, meaning they are divided pinnately with
an enlarged terminal lobe and smaller lateral lobes. The white flowers are
borne on a racemose inflorescence.[8] The fruits are small pods which can be
eaten when young.[6]
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.
Spring or
summer radishes
Sometimes referred to as European radishes or spring radishes if
they are planted in cooler weather, summer radishes are generally small and
have a relatively short three- to four-week cultivation time.[6]
·
'Bunny Tail' is an heirloom variety from Italy, where
it is known as Rosso Tondo A Piccola
Punta Bianca. It is slightly oblong, mostly red, with a white tip.
·
'Cherry Belle' is a bright red-skinned round variety with a
white interior.[12] It is familiar in North American
supermarkets.
·
'Champion' is round and red-skinned like the 'Cherry Belle', but
with slightly larger roots, up to 5 cm (2 in), and a milder flavor.[12]
·
'Red King' has a mild flavor, with good resistance to club root,
a problem that can arise from poor drainage.[12]
·
'Sicily Giant' is a large heirloom variety from Sicily. It
can reach up to 5 cm (2 in) in diameter.
·
'White Icicle' or 'Icicle' is a white carrot-shaped variety,
around 10–12 cm (4–5 in) long, dating back to the 16th century. It
slices easily, and has better than average resistance to pithiness.[12][13]
·
'French Breakfast' is an elongated, red-skinned radish with a
white splash at the root end. It is typically slightly milder than other summer
varieties, but is among the quickest to turn pithy.[13]
·
'Gala' and 'Roodbol' are two varieties popular in the
Netherlands in a breakfast dish, thinly sliced on buttered bread.[12]
·
'Easter Egg' is not an actual variety, but a mix of varieties
with different skin colors,[13] typically
including white, pink, red, and purple radishes. Sold in markets or seed
packets under the name, the seed mixes can extend harvesting duration from a
single planting, as different varieties may mature at different times.[13]
Winter
varieties
'Black Spanish' or 'Black Spanish Round' occur in both round and
elongated forms, and are sometimes simply called the black radish (Raphanus
sativus L. var. niger (M.)
S.K. or L. ssp. niger (M.). D.C. var. albus
D.C) or known by the French name Gros
Noir d'Hiver. It dates in
Europe to 1548,[16] and
was a common garden variety in England and France during the early 19th
century.[17] It has a rough, black skin with
hot-flavored, white flesh, is round or irregularly pear shaped,[18] and
grows to around 10 cm (4 in) in diameter.
Daikon refers to a wide variety of winter oilseed radishes from
Asia. While the Japanese name daikon has been adopted in English, it is
also sometimes called the Japanese radish, Chinese radish, Oriental radish or mooli (in India and South
Asia).[19] Daikon commonly have elongated white roots,
although many varieties of daikon exist. One well-known variety is 'April
Cross', with smooth white roots.[12][13] The New York Times describes 'Masato Red' and 'Masato Green'
varieties as extremely long, well-suited for fall planting and winter storage.[12]The Sakurajima radish is a hot-flavored variety which is typically
grown to around 10 kg (22 lb), but which can grow to 30 kg
(66 lb) when left in the ground.[12][20]
Korean radish, also called mu(무), is a variety of white
radish with
firm crunchy texture.[21] Although mu is also a generic term for radishes in Korean (as daikon is a generic term for radishes in Japanese), the
word is usually used in its narrow sense, referring to Joseon radish(조선무, Joseonmu). In Korean
cuisine context,
the word Joseon is
often used in contrast to Wae, to distinguish Korean varieties from
Japaneses ones. The longer, thinner, and waterier Japanese daikon cultivated
mainly for danmuji is
referred to as Wae radish(왜무, Waemu) in Korea. Korean
radishes are
generally shorter, stouter, and sturdier than daikon, and have pale green shade halfway down
from the top. They also have stronger flavour, denser flesh and softer leaves.
The greens of Korean
radishes are
called mucheong(무청) and used as vegetable
in various dishes.
Seed pod
varieties
The seeds of radishes grow in siliques (widely
referred to as "pods"), following flowering that happens when left to
grow past their normal harvesting period. The seeds are edible, and are
sometimes used as a crunchy, sharp addition to salads.[13] Some varieties are grown specifically for
their seeds or seed pods, rather than their roots. The rat-tailed radish, an
old European variety thought to have come from East Asia centuries ago, has
long, thin, curly pods which can exceed 20 cm (8 in) in length. In
the 17th century, the pods were often pickled and served with meat.[13] The 'München Bier' variety supplies seed
pods that are sometimes served raw as an accompaniment to beer in Germany.[22]
Uses
Cooking
The most commonly eaten portion is the napiform 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.[24]
The bulb 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 myrosinase, which combine when chewed to form allyl isothiocyanates,
also present in mustard, horseradish, and wasabi.[25]
Radishes are mostly used in salads, but also appear in many
European dishes.[26] Radish leaves are sometimes used in
recipes, like potato soup or as a sauteed side dish. They are also found
blended with fruit juices in some recipes.[27]
Other
uses
The seeds of radishes can be pressed to extract radish
seed oil. Wild
radish seeds
contain up to 48% oil, and while not suitable for human consumption, this oil
is a potential source of biofuel.[28] The daikon grows well in cool climates and,
apart from its industrial use, can be used as a cover crop, grown to increase
soil fertility, to scavenge nutrients, suppress weeds, help alleviate soil
compaction, and prevent winter erosion of the soil.
Culture
The daikon varieties of radish are important parts of East, Southeast, and South
Asian cuisine.
In Japan and Korea,
radish dolls are sometimes made as children's toys. Daikon is also one of the
plants that make up the Japanese Festival of Seven Herbs (Nanakusa no sekku) on the seventh
day after the new year.
Citizens of Oaxaca,
Mexico, celebrate the Night of the Radishes (Noche de los rábanos) on December
23 as a part of Christmas celebrations. This folk art competition uses a large
type of radish up to 50 cm (20 in) long and weighing up to 3 kg
(6.6 lb). Great skill and ingenuity are used to carve these into religious
and popular figures, buildings, and other objects, and they are displayed in
the town square.
PRICE
$109.91/KG
OR $49.96/IB
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