Radishes

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

As far back as 3,000 years ago, radishes were cultivated. Around 1000 BC, radishes were grown in the lands of Central Asia, where they originated. In the beginning, radishes were a popular vegetable in Greece, Egypt, the Roman Empire, in the lands of present-day China and as far as Japan. Red radish tubers remain one of the most consumed, useful and preferred vegetables to this day, with radishes most often consumed during spring salads.

In essence, radishes are an annual root vegetable plant. They come from the cruciferous family. The Latin name of the radish is Raphanus sativus var. Radicula. In general, radishes form two groups of varieties - European and Chinese, and in Bulgaria European varieties are cultivated, but in the markets you can also find species grown and imported from China.

The popularity of radishes as a preferred vegetable for the table is mainly due to the special and specific taste they have, their great wealth of nutrients that preserve and strengthen human health. Originating from the lands of Central Asia, radishes are now grown in absolutely all latitudes. The reason for this is that radishes are durable and not so pretentious vegetables. Radishes are cold-resistant and light-loving plant, and their growing season is relatively short.

Radishes can be grown both outdoors and in greenhouses. In Bulgaria, radishes are most often grown in late autumn and early spring. Among the popular varieties of radishes that are preferred for processing in our country are: "Saksa 2", "Sofia Superb", "Favorites", "Pearl", "Red with white tails" and others. Radishes are easy to grow, do not require much care and constant special attention. The roots are ready for harvest in about 25-30 days after germination.

Radish fruits are consumed. These roots have small fruits, and their shape can be oval, conical or cylindrical. The color of radishes is most often pink-red, and can be colored either only in pink, red, purple or a combination of these colors. The fruit of the radishes inside is white and dense. Radishes are juicy, tender and fresh vegetables, especially if eaten fresh. They are edible long after they are torn off, but the so-called "Temptation". Radishes can often be attacked and eaten by worms. A sign of this are cherry-red filamentous spots forming on their outer shell.

Composition of radishes

The chemical composition of radishes determines that they are extremely rich in enzymes, mineral salts and vitamins. This vegetable has a high content of vitamin C - over 30%. It is rich in glycosides, essential oils, sodium, potassium, phosphorus, nicotinic and salicylic acid. Radishes also contain a dye called anthocyanin, which gives them a nice red color. They are rich in pectin, cellulose, iron, vitamins A, B1, B2, B3 and PP.

100 g of radishes contain 16 calories, 0.1 g of fat, 3.4 g of carbohydrates, 0.6 g of protein and 15 mg of vitamin C.

Radishes stimulate digestion, as the essential oil contained in them enhances the secretion of the digestive glands, as a result of which they do not create a feeling of heaviness in the stomach and are a light food for a person's stomach.

Selection and storage of radishes

When buying radishes, pay special attention to their skin. Normally, it should be fresh and free of black spots, which are a sure sign of the presence of putrefactive processes inside the vegetable itself. Experienced chefs advise storing radishes in the refrigerator, immersed in a small amount of water or placed directly in plastic bags.

Culinary use of radishes

The purpose of this vegetable is different in different nations. In China, for example, one of the radish varieties is used to produce oil, and in India it is grown for its large edible fruit.

In our country, small radishes are one of the most popular spring vegetables. They are mostly used in the popular lettuce, and without their presence it simply would not be the same. Radishes can also be put on sandwiches, from which a very useful and healing juice is prepared.

Radishes are not a popular canning vegetable. Radishes are not susceptible to any heat treatment, as the meat is skinny and loses its flavor.

Benefits of radishes

Radishes are extremely useful for many health problems. In many cases, they have a beneficial effect in the presence of excess weight, high blood pressure and heart problems. If you suffer from any of these diseases, it is quite good to increase the intake of radishes to a maximum. If not alone, you can consume radishes in combination with lettuce, fresh onions and garlic, and as an additive put boiled eggs.

In some cases, radishes are a very effective remedy in the fight against colds and flu, playing an important role as an anti-inflammatory agent. Radishes have a pain-relieving effect in cases of neuralgia and radiculitis. An easy recipe for a cure for radishes for colds is to make red radish juice in combination with onions and honey.

Radishes are especially valuable for people with diabetes. Radish juice is a very rich source of vitamin C, which makes it very useful in the fight against spring fatigue. Radishes stimulate the activity of the liver and kidneys.

Researchers at the University of Ohio have found that the anthocyanin contained in radishes has the ability to slow the growth of cancer cells in colon cancer.

Harm from radishes

In general, radishes are a harmless food, but there is a potential risk for those people who have an intolerance to any of the ingredients of otherwise delicious spring vegetables.