Radish Vegetable - All you need to know about
Radish Common Names:
| Radish in English | Daikon, Radishes, Japani Radish, Japanese Radish |
| Radish in Hindi | मूली (Muli) |
| Radish in Tamil | முள்ளங்கி (Muḷḷaṅki) |
| Radish in Telugu | ముల్లంగి (Mullaṅgi) |
| Radish in Marathi | मुळा (Muḷā) |
| Radish in Kannada | ಮೂಲಂಗಿ (Mūlaṅgi) |
| Radish in Malayalam | റാഡിഷ് (ṟāḍiṣ) |
Botanical Name: Raphanus raphanistrum
Family: Brassicaceae
Plant Height: Varying in Size 1 inches to 12 inches
Radish Vegetable is grown and eaten all over the world, with the majority of them being eaten raw as a crisp salad vegetable with a pungent flavour. There are several types, each with its own size, flavour, colour, shape and maturation time.
Radish Nutrition:
Half cup sliced Radish nutritional value
| NUTRITION | VALUE / % DV |
| Calories | 12 calories |
| Protein | 0.35 g |
| Carbohydrates | 2.0 g |
| Dietary Fiber | 1 g |
| Potassium | 134.56 mg |
| Folate | 15.66 mcg |
Radish Leaves
Description of seeds size, color
Benefits of Radish Leaves
Radish Kinds
Radishes are brassicaceous crops that are grown for their swelling tap roots, which can be globular, tapered, or cylindrical. They are grown as annual or biennial crops. The colour of the root skin varies from white to pink, red, purple, yellow, green, and black, although the flesh is often white. Anthocyanins give the roots their colour. The anthocyanin pelargonidin is used as a pigment in red variants, while cyanidin is used in purple cultivars.
Daikon Radish
Daikon, also known as icicle radish, is a radish variety native to China and Japan.
It’s grown all over the world as a human and cattle food, as well as for its seed oil, which is used in cosmetics. It’s also used as a cover crop by farmers to boost soil health and crop productivity.
Winter radish, such as daikon, develop slower and are larger than spring radish. Winter radish is planted in the middle to late summer and harvested in the fall.
Watermelon Radish
Korean Radish
Radish Seeds
Description of seeds size, color
CULTIVATION PRACTICE:
| SOIL: | Requires a well-drained, loose soil with plenty of organic materials and no stones. |
| 🌡️TEMPERATURE: | 22°C to 30°C |
| ☀️ SUNLIGHT: | Yields Best in full Full Sun |
| 🌊 WATERING: | Moderate |
| FERTILIZER: | Organic fertilizer is preferred. For the summer season, apply mulch. |
| HARVEST: | Radishes will be ready to harvest in around 45 days from the time they are planted. If you keep them in the ground too long after they’ve reached maturity, their condition will swiftly degrade. |
Radish Plantation and Care
- Loose soil is preferred for sowing.
- Provide consistent moisture to well-drained soil.
- When the plants are a week old, thin the radishes to approximately an inch apart.
- Overwatering should be avoided.
- When the soil feels dry to the touch, water it.
- Keep an eye out for root borer or other insect attacks and use an organic pesticide to combat them.
- After a mature stage, do not leave in the ground for too long.
Benefits of Radish
Raw radishes have a moderate quantity of vitamin C (18 percent of Daily Value) and a low content of other key elements in a 100-gram (3+1/2-ounce) serving, providing 66 kilojoules (16 kilocalories) of food energy and a moderate amount of vitamin C (18% of Daily Value).
A raw radish has 95%, 3% carbs, 1% protein, and very little fat.
Radish Recipes: Radish Culinary Use
Radish Sprouts:
Radish Paratha (Muli Paratha):
Radish Salad:
Radish Juice:
FAQ
Daikon radish, also known as luóbo, winter, white, oilseed, and icicle radish, is a Chinese and Japanese radish variety.
It’s grown all over the world as a human and cattle food, as well as for its seed oil, which is used in cosmetics.
Winter radishes, such as daikon, grow slower and are larger than spring radishes.
Radish is a root.
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