Radish(/Raphanus sativus/)I am an edible root vegetable of the Brassicaceae
family that is grown and consumed throughout the world.I have been a well-established crop since Hellenistic
and Roman times, and can be found all over West Asia and Europe. In the French Revolutionary Calendar, April 8th was dedicated to me.I am easy to grow and I mature quickly, generally reaching maturity within 30 days. I grow best in full sun and moist, fertile, acidic to neutral soil. My seeds will germinate if planted at a depth of 1cm. I am in season throughout the months of April to mid October, although I am available all throughout the year at the (not so) supermarket.I am a rich in ascorbic acid, folic acid and potassium and I am a good source of vitamin B6, riboflavin, magnesium, copper and calcium. I am low in calories and the calories I do possess mainly come from carbohydrates, which makes me a very filling food for my calorific value.Most people tend to eat just my napiform taproot, which is lovely, but my tops are also edible and can be used as a leaf vegetable. I am usually eaten raw although I can be cooked for a different experience. My raw flesh has a crisp texture and a pungent, peppery flavour, caused by chewing glucosinolates and the enzyme myrosinase, that, when brought together, form allyl isothiocyanates, which can also be found in my good friends mustard, horseradish and wasabi.I have been used as a treatment for a variety of ailments including whooping cough, cancer, coughs, gastric discomfort, liver problems, constipation, dyspepsia, gallbladder problems, arthritis, gallstones, kidney stones, and intestinal parasites.My seeds contain up to 48% oil content and can be pressed to extract this. While not suitable for human consumption my oil has promise as a source of bio fuel.*RATE THE RADISH*
