Radish - Edible from Root to Leaves

Radish – Edible from Roots to Leaves

Origin and Botanical Characteristics

Radish – Raphanus sativus var. major, was known as early as ancient Egypt, with later documented occurrence in China and Japan. It was introduced to northern Europe with the Roman invasion. In our country, it is well-known but not extensively cultivated. Radish is an annual to biennial plant with broadly lyrate pinnately lobed leaves. It flowers with white or pink blossoms and produces light brown seeds, which are slightly larger than those of the common radish. It is closely related to the common radish and has similar cultivation requirements. The main edible part is the thickened lower portion of the hypocotyl and root – the bulb. Depending on the variety, it can be spherical or elongated. The root can be white, black, yellow, red, or brown in color.

Nutritional Content

In terms of minerals, it contains iron, potassium, sodium, magnesium, and calcium, as well as vitamin C, essential oils, and phytoncidal compounds. The juice from the bulb has antimicrobial effects, which means that radish is also a medicinal plant. The juice is obtained by grating the bulb. Afterward, the juice needs to rest in a cool place to lose its pungent taste. The juice has beneficial effects against coughing, colds, and in gallbladder and stomach ailments. These compounds are easily degradable by heat treatment, so raw consumption of radishes is most beneficial for health. Radish leaves can also be used in salad preparation and additionally contain folic acid.

Growing Radishes

Radish varieties are classified according to the length of the growing season into spring (50-60 days), summer (60-90 days), and winter (100-130 days) types.

Spring and summer varieties require lighter soils, adequately supplied with humus and moderately moist. Winter varieties do better in heavier soils.

Radishes are undemanding regarding climatic conditions and tolerate temperature drops to -3°C. Radish does not like direct manure fertilization, as this leads to worminess and bulb cracking, which subsequently gives them an unpleasant taste. Therefore, we sow it on land that was fertilized a year earlier, in the so-called second rotation. Given the relatively short growing season, we grow radish as a preceding crop (spring and summer varieties) or as a follow-up crop (winter radishes).

We can sow radish from mid-March, as soon as soil conditions allow, just like common radishes. During this period, we sow spring varieties, which can be sown until mid-April; summer radish is sown in May, and winter radish at the end of June and in July. Rows should be spaced 25-35cm apart, and the spacing of plants within rows should be approximately 10-20cm, depending on the variety. Sowing depth is 1cm.

Radish can be stored according to variety type: spring and summer varieties for several weeks, winter varieties for up to 6 months. The condition for successful storage is a temperature of 1°C and 95% air humidity.

Cultivated Radish Varieties

The most widespread are white varieties of either round or elongated shape. Among these you can find:

Astor - a summer radish variety, intended for direct consumption and medium-term storage - the root is elongated, 35-40cm in length.

Rampouch - elongated white radish, spring variety.

Sniezka - round white radish.

Albena - round white radish.

Other varieties:

Karmina – early variety for spring and autumn harvest, bright red, medium-long and elongated root, weight 40-50g, growing period 40-60 days.

Round Black Radish – autumn radish, fast growth, larger, spherical roots with a diameter of 5-10cm.

Radish Diseases and Pests

Radish is related to other brassicas (cabbage, kohlrabi, broccoli, etc.), which means it can be attacked by the same diseases and pests. Therefore, it's advisable not to grow radish immediately after brassicas or in their vicinity.

Radish is affected by Clubroot (Plasmodiophora brassicae), which attacks all radish-related cultivated and weed species from the Brassicaceae family. This disease manifests itself by forming tumors on the roots of brassicas, which are solid in cross-section. Protection includes crop rotation with at least four-year intervals between brassicas, elimination of brassica weeds, and liming.

Among pests, our radish harvest can be reduced by flea beetles and the cabbage root fly.