Radish, winter radish and rettich
Family Cruciferae (or Brassicaceae)
Raphanus sativus, radish (R. sativus 1), is an annual or biennial herb, 20-100 cm high, with lobed or pinnate leaves, white or lilac (R. sativus 10) flowers, and a swollen taproot, white or red, round, cylindrical or tapering.
Use
Radishes are cultivated for the swollen taproots, which are mainly eaten raw. They are cultivated since time immemorial, and were known in ancient Assyria, Egypt, Greece and Rome. Today radishes are grown throughout the world. The pungent flavour is the result of mustard oil, which is produced by enzyme action after damaging the cells.
Three varieties are distinguished:
1. Raphanus sativus var. radicula (= Raphanus sativus var. sativus), radish, with edible parts about 2 cm in diameter, round (R. sativus 2) and red of white in colour; or cylindrical (R. sativus 3). Radishes are eaten raw and in salads.
2. Raphanus sativus var. niger, winter radish (R. sativus 4), which is bigger and harder than radish, and with a grey (R. sativus 5) or blackish skin (R. sativus 6).
3. Raphanus sativus var. longipinnatus, rettich, (R. sativus 7), with a 20-30 cm long cylindrical taproot, red (R. sativus 8), or white (R. sativus 9).