{"id":486,"date":"2022-04-16T16:20:56","date_gmt":"2022-04-16T16:20:56","guid":{"rendered":"http:\/\/local.brightercooking\/?p=486"},"modified":"2022-04-22T06:00:14","modified_gmt":"2022-04-22T10:00:14","slug":"radish-explained","status":"publish","type":"post","link":"http:\/\/local.brightercooking\/radish-explained\/","title":{"rendered":"Eating Pungent Radish Brings Starved Doctors to Their Knees"},"content":{"rendered":"\n
The radish is a pungent edible root\u00a0vegetable\u00a0of the Brassicaceae family. It is usually eaten raw as a crunchy salad<\/a> vegetable. Their pungent characteristics come from chemicals including glucosinolate, myrosinase, and isothiocyanate.<\/p>\n\n\n\n They are closely related to the daikon variety which is also grown for its oil production.<\/p>\n\n\n\n The radish originated in Southeast Asia and later spread into India, central China, and Central Asia. it was then cultivated by the early Greeks and Romans.<\/p>\n\n\n\n Radishes are annual or biennial crops grown for their swollen tap roots which can be either globular, tapering, or cylindrical. The flesh tends to be white with a tinge of red.<\/p>\n\n\n\n The root skin can range in color anything from white to pink, red, and purple. Other varieties appear yellow, and green to black.<\/p>\n\n\n\n The roots generally grow to about one inch in diameter. The longer varieties like daikon grow up to 24 inches long.<\/p>\n\n\n\n They grow best in regions with plenty of sunlight, and well-drained sandy loam soils. They are used as companion plants for many other crops, probably because their pungent odor deters pests and critters.<\/p>\n\n\n\n Cucumbers\u00a0particularly do well when planted side-by-side with radishes. Other vegetables<\/a> that do well when planted with radishes include\u00a0chervil<\/a>,\u00a0lettuce<\/a>,\u00a0peas<\/a>, and\u00a0nasturtiums.<\/p>\n\n\n\n The most popular varieties of radishes include the winter variety Daikon or Japanese radish, which is native to Asia. There are the Black Spanish radishes which are more peppery and flavorful than the white varieties.<\/p>\n\n\n\n Then there is the Green radish which is native to the Northern China region. Its distinctive outer peel features leafy-green color which, gradually changes to white color near the lower tip. This one has a sweet and less pungent flavor.<\/p>\n\n\n\n