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herbaceous plant (Raphanus sativus) belonging to the family Cruciferae (or Brassicaceae; mustardmustard,
common name for the Cruciferae, or Brassicaceae, a large family chiefly of herbs of north temperate regions. The easily distinguished flowers of the Cruciferae have four petals arranged diagonally ("cruciform") and alternating with the four sepals.
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 family), with an edible, pungent root sliced in salads or used as a relish. It is thought to be native to China; it spread to the Mediterranean area before Greek times and to the New World in the early 16th cent. There are many varieties, with white, red, or black roots of different shapes and sizes, some quite large. Radishes grow easily and quickly throughout temperate regions; they are a staple food in Japan and China, where they are generally pickled in brine. Radishes are classified in the division MagnoliophytaMagnoliophyta
, division of the plant kingdom consisting of those organisms commonly called the flowering plants, or angiosperms. The angiosperms have leaves, stems, and roots, and vascular, or conducting, tissue (xylem and phloem).
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, class Magnoliopsida, order Capparales (or Brassicales), family Cruciferae (or Brassicaceae).
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Edible root in Brassicaceae family. It is said the builders of the great pyramids were fed radishes, onions and garlic. High in sulfur, silicon, vit C. Radishes are GREAT for skin because of the silica and sulfur. Used in Russia for thyroid problems (both hypo and hyperthyroidism) because it balances the thyroid hormones and brings people to proper weight. High in folic acid, which strengthens nerves. Used for cleaning kidneys and dissolving kidney stones. Lots of cancer-protection from carotene. Radishes are strong diuretics that cleanse the system, especially liver and gallbladder. Lots of iron. Flower colors vary depending on the type, and have a peppery taste. Can sprout from seed to small plant in as little as 3 days. Radishes serve as companion plants for many other species, because of their ability to function as a trap crop against pests, which attack the leaves, but the root remains healthy and can be harvested later. Radish seeds grow in pods and are edible, sometimes used as a crunchy, spicy addition to salads. Some varieties are grown specifically for their seeds or seed pods, rather than their roots. The entire plant is edible raw or steamed- sprout, leaf, seeds, root. Taste great thinly sliced and marinated in apple cider vinegar.



(Raphanus sativus), a vegetable plant of the family Cruciferae. There are annual varieties (European varieties), which form roots and seeds in the year in which they are planted, and biennial varieties (Chinese, Japanese, and winter varieties), which form roots in the first year and seeds in the second year. In the USSR, the European varieties are most commonly cultivated. The leaves are strongly or only slightly dissected; in the Chinese varieties they are sometimes entire. Most of the European varieties have small roots (7–20 g), which range in shape from round-flat to elongate-cylindrical. The roots are red, pink, white, violet, or yellow. The vitamin C content is 25–30 mg percent in the roots and 50–60 mg percent in the leaves. The roots are usually eaten fresh in salads, as are the young leaves of the slightly pubescent varieties. The flowers, which are white, pink, or lilac, bloom 50 to 70 days after planting. The fruits are indehiscent siliques measuring 2.5–7.5 cm in length.

Radishes are cold resistant and cross-pollinating. At temperatures greater than 20°C they bolt and do not form roots. The best soils for growing radishes are friable sandy loams with a large amount of organic matter and a weakly acidic or neutral pH. The plants are cultivated in greenhouses (planted after January 20; harvest within 45 days), in hotbeds, and in heated or open soil. In the USSR the best varieties are Zaria, Iygeva 169, Teplichnyi, and Rannii Krasnyi for protected soil and Zaria, Rozovo-Krasnyi, Novinka 515, and Krasnyi Velikan for open soil. The average yield is 20 bunches per sq m in protected soil and 60,000 bunches per hectare in open soil.



Raphanus sativus.
An annual or biennial crucifer belonging to the order Capparales.
The edible, thickened hypocotyl of the plant.


1. any of various plants of the genus Raphanus, esp R. sativus of Europe and Asia, cultivated for its edible root: family Brassicaceae (crucifers)
2. the root of this plant, which has a pungent taste and is eaten raw in salads
3. wild radish another name for white charlock
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METHOD Make the pickled carrot and INGREDIENTS For the pickled carrot and radish: 1 large carrot 8 radishes 3tbsp rice wine vinegar 1tsp caster sugar Salt For the sausages: 2tsp sunflower oil 6 spicy sausages 1 lemongrass stick, chopped 2tbsp honey 1tbsp rice wine vinegar Freshly ground black pepper For the sandwich: 1 baguette 4 tbsp mayonnaise 1/4 cucumber, finely sliced into ribbons 3-4 pickled jalapeno chillies, sliced Large handful of coriander METHOD Make the pickled carrot and radish.
Put the radishes and potatoes in a shallow roasting tin.
Soak radishes in a large bowl of lukewarm water, agitating them to loosen any clinging sand.
Great ways to serve fruit and veg that's now at its seasonal best: radishes
5 RADISHES are excellent when eaten raw or marinated in vinaigrette.
Repeat with remaining pitta, chicken, lettuce, tomatoes, radishes and garlic mayo.
Radishes are considered a good source of calcium, iron, phosphorus, vitamins (C, B1, B2 and nicotinic acid) and fiber, which has diuretic, antiscorbutic and stimulant activities.
2 They are low GI - radishes have a low score on the glycaemic index meaning they can help to stabilise your blood sugar levels, fill you up and provide you with slow-release energy.
Researchers first exposed radishes and two ryegrasses to both cupric oxide nanoparticles and larger-sized cupric oxide particles (bigger than 100 nanometers) as well as to simple copper ions.
com/title/tt1707386/) "Les Miserables" surviving on radishes and hummus at one point.
Radishes IF you're just starting to experiment with vegetable gardening, then radishes are among the easiest starter veg to try.
Watermelon radishes are sLightLy bigger than the common garden variety, and have a mild flavor.