vegetable

Radish

Introduction

In botany, the radish (or rapanello) is known as Raphanus sativus L., a scientific binomial already proposed by Linnaeus in the distant eighteenth century, and currently accepted: it is a cultivated or sub-spontaneous herbaceous plant belonging to the Brassicaceae family (or Cruciferae). As with most of the products offered by Nature, radish is also used in herbal medicine for its beneficial properties, as well as being a vegetable highly appreciated in Italian tables.

The name "radish" comes from raphys (rapa), a term directly related to the Latin raphanus . Even the Persian language has contributed to the nomenclature of this plant: "rafe", in this language, means "rapid appearance", referring to the fast germination of radish seeds.

In this article we will analyze the radish both in botanical and phytotherapeutic terms.

Botanical description

The radish is an annual herbaceous plant, almost widespread in all Italian regions, which lends itself well to being cultivated in domestic gardens. Raphanus sativus is native to East Asia, especially China and Japan, where it has been appreciated for over 3, 000 years.

The radish plants do not reach very high heights (max. 1 meter) and do not produce more than one fruit a year (we speak of a monocarpic plant). The radish boasts a peculiarity: although defined as an "annual and herbaceous plant", it differs from other similar plants because it is able to withstand and overcome adverse months in the form of seed. [taken from //it.wikipedia.org/]

The stem is floral and originates small white or lilac flowers, often streaked or tinged with a more intense violet; the leaves, typically lobed, have a jagged and inaccurate margin.

The radish is cultivated for the root, exploited mostly in the food sector: it is an enlarged taproot root, generally round in shape, sometimes elongated. However, all varieties of radish have a typically swollen root, which is "swollen": this is explained by the fact that, inside the root, many nutrients are accumulated that are indispensable for the subsequent development of the fruit and flowers. The fruit is called siliqua, from which the seeds are obtained.

The radish adapts to many types of soil, although it prefers those rich in organic, calcareous and irrigated substances.

General information on radish

In Italy, it is customary to think of radish as a small round root, as big as a cherry: given the many cultivated varieties, there are some radishes - mostly typical of Japan - capable of reaching even 50kg in weight.

The radish, with a slightly spicy and pungent taste, has an intense reddish hue on the outside, although the color can blend into more subdued tones depending on the species) and a white and crunchy pulp. Just on the basis of color, the radish is cataloged in many varieties and sub-varieties.

Although the most known and widely consumed variety in Italy is radicola (small, round and red root), the radish itself seems to be the Raphanus sativus var. niger Miller, better known as Ramolaccio or Radici in winter, which has a globose or elongated root, and a very peculiar blackish color.

Nutritional properties

The radish brings very few calories: only 11Kcal per 100 grams of product. It is a vegetable very rich in water, which constitutes it for 95.6% by weight: nevertheless, the radish contains a modest quantity of B vitamins, ascorbic acid (vitamin C) and mineral salts, absorbed by the soil. For all these characteristics, the radish lends itself well to enriching salads and flavoring the classic low-calorie diets.

Food uses

The particularly pungent and slightly spicy flavor of the radish enhances salads, while the intense red (outside) and ice white (inside) is cleverly used to decorate cold dishes and garnish meat and fish.

Generally, the radish is cut into very thin slices and seasoned with oil and lemon: lemon juice facilitates digestion.

The radish is often consumed also in pinzimonio, associated with carrots, fennel, celery and tomatoes.

It is advisable to dip the radishes in plenty of cold water for at least a few hours, before using them for salads: by doing so, the crunchiness of the root is accentuated.

In addition, the radish can be enjoyed cooked, and used for the preparation of omelettes or simply as a side dish.

Even the leaves of the Raphanus sativus plant can be used for food purposes: after boiling, they can be eaten with a dash of oil and lightly salted.

Phytotherapeutic uses

As mentioned in the beginning, the radish has numerous therapeutic properties, used in herbal medicine. Among all stand out:

  • Antispasmodic properties: regular consumption of radish is useful as an adjunct in the relaxation of the muscular and nervous system;
  • Anthelmintic property: the radish is also used to eliminate parasites and worms;
  • Antiseptic-antibacterial property, as it inhibits the formation and growth of bacteria;
  • Diuretic properties: the frequent consumption of radish - above all raw - stimulates diuresis;
  • Purifying properties, especially in the kidneys;
  • Antiscorbutic property, due to the presence of vitamin C;
  • Astringent property: the radish, frequently consumed, is able to limit the secretion of liquids;
  • Ability to stimulate digestion and appetite;
  • Therapeutic properties against cough, lung diseases, asthma and bronchitis (in the form of infusion or decoction);
  • Laxative properties, attributed to radish seeds: the seeds, containing sinalbine, mixed with water stimulate intestinal transit ensuring a laxative effect, albeit a bland one.

In ancient times, radish juice was a natural remedy against fever; in oriental medicine, the radish was also used against skin ulcerations, swellings and skin diseases in general.

Radish in brief, summarized on radishes ยป