RADISH
ORIGINS
The radish (Raphanus sativus) is native to Asia. Known over 3 thousand years ago in China, this species was already widely cultivated during Greek and Roman times.

RADISH CULTIVATION
An herbaceous plant of the crucifer family, radishes are currently cultivated in small areas in nearly all regions of Italy to produce roots for the domestic market and some exports, especially to Germany.
The biological cycle of the radish is very short (60-90 days after planting). The fruit is a siliqua containing reddish, round or slightly elongated seeds with a spicy white or pink pulp.
Numerous varieties are grown, classified according to the shape and color of the root or the growing season. The most widespread varieties in Italy for red, round radishes are the Cherry Belle and Saxa, white oblong Ice Candles, and red oblong Fire Candles.

THE RADISH CALENDAR

JAN

FEB

MAR

APR

MAY

JUN

JUL

AUG

SEP

OCT

NOV

DEC

Harvest period

Market presence

FEATURES OF RADISHES
A member of the Crucifer family, radishes have rounded roots whose color ranges from white to carmine red, with a white, crunchy and slightly spicy pulp.
Flowers are white, pink and violet.
Given their short biological cycle, once the planting period has been appropriately chosen, radishes may be grown in a wide range of environments, although they prefer cool, not-too-sunny areas and soils rich with humus and highly fertile.

CONSUMPTION AND STORAGE
Radishes have diuretic, purifying properties.
According to ancient medicine, which lacked tranquilizers, radishes also encourage sleep due to the presence of vitamin B.
They are used in cosmetics to prepare masques that help prevent break-outs.
With their high content of vitamin B and C, calcium, phosphorous and iron, radishes are widely used in cooking, either alone or with other vegetables, in tasty salads and dips or as ingredients and garnishes for soups, meat and fish entrées.
Radishes should be picked when small, since the larger ones may be somewhat wooden.
Full bunches may be refrigerated, and must be consumed before the leaves wilt.


NUTRITIONAL AND ENERGY INFORMATION FOR RADISH
(100 grams of product)

Edible part 99 % Water 95.6 g Proteins 0.8 g Lipids 0.1 g Glucides 1.8 g Fiber 1.3 g Energy 11 kcal

Sodium 59 mg Potassium 240 mg Iron 0.9 mg Calcium 39 mg Phosphorus 29 mg Niacin 0.4 mg Vitamin C 18 mg

Source: National Nutrition Institute

RECIPE

Radishes with Bean Sprouts

Ingredients for 4 people: 200 g radishes, 250 g bean sprouts, lemon juice, olive oil, salt, parsley.

Wash the soybeans, cook them briefly in boiling water, drain and place in a salad bowl with the sliced radishes. Top with lemon juice, extra-virgin olive oil, salt and one tablespoon of chopped parsley.

RADISH: Index
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