ingredient information
Radishes Sweet
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The radish (Raphanus sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. They are grown and consumed throughout the world. Radishes have numerous varieties, varying in size, color and duration of required cultivation time. There are some radishes that are grown for their seeds; oilseed radishes are grown, as the name implies, for oil production. Spring or summer radishes Sometimes referred to as European radishes, or as spring radishes if they're typically planted in cooler weather, summer radishes are generally small and have a relatively short 3-4 week cultivation time.[citation needed] The April Cross is a giant white radish hybrid that bolts very slowly. Cherry Belle is a bright red-skinned round variety with a white interior.[2] It is familiar in North American supermarkets. Champion is round and red-skinned like the Cherry Belle, but with slightly larger roots, up to about 5 cm, and a milder flavor.[2] Red King has a mild flavor, with good resistance to club foot, a problem that can arise from poor drainage.[2] Snow Belle is an all-white variety of radish, also round like the Cherry Belle.[2] White Icicle or just Icicle is a white carrot-shaped variety, around 10-12 cm long, dating back to the 16th century. It slices easily, and has better than average resistance to pithiness.[2][3] French Breakfast is an elongated red-skinned radish with a white splash at the root end. It is typically slightly milder than other summer varieties, but is among the quickest to turn pithy.[3] Plum Purple a purple-fuchsia radish that tends to stay crisp longer than the average radish.[3] Gala and Roodbol are two varieties popular in the Netherlands in a breakfast dish, thinly sliced on buttered bread.[2] Easter Egg is not an actual variety, but a mix of varieties with different skin colors,[3] typically including white, pink, red, and purple radishes. Sold in markets or seed packets under the name, the seed mixes can extend harvesting duration from a single planting, as different varieties may mature at different times.[3] [edit] Winter varieties Black Spanish or Black Spanish Round occur in both round and elongated forms, and are sometimes simply called the black radish or known by the French name Gros Noir d'Hiver. It dates in Europe to 1548,[7] and was a common garden variety in England and France the early 19th century.[8] It has a rough black skin with hot-flavored white flesh, is round or irregularly pear shaped,[9] and grows to around 10 cm in diameter. DaikonDaikon refers to a wide variety of winter radishes from east Asia. While the Japanese name daikon has been adopted in English, it is also sometimes called the Japanese radish, Chinese radish, or Oriental radish.[10] In areas with a large South Asian population, it is marketed as mooli. Daikon commonly have elongated white roots, although many varieties of daikon exist. One well known variety is April Cross, with smooth white roots.[2][3] The New York Times describes Masato Red and Masato Green varieties as extremely long, well suited for fall planting and winter storage.[2] The Sakurajima daikon is a hot flavored variety which is typically grown to around 10 kg when harvested, but which has grown as heavy as 30 kg when left in the ground