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The radish (Raphanus sativus) is a flowering plant in the mustard family, Brassicaceae.Its large taproot is commonly used as a root vegetable, although the entire plant is edible and its leaves are sometimes used as a leaf vegetable.
Raphanus raphanistrum, also known as wild radish, white charlock or jointed charlock, [1] is a flowering plant in the family Brassicaceae.The species is native to western Asia, Europe and parts of Northern Africa.
Raphanus species grow as annual or biennial plants, with a taproot which is much enlarged in the cultivated radish. Unlike many other genera in the family Brassicaceae, Raphanus has indehiscent fruit that do not split open at maturity to reveal the seeds. The genus is native to Asia, but its members can now be found worldwide.
Daikon [2] or mooli, [3] Raphanus sativus var. longipinnatus, is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root. . Originally native to continental East Asia, [4] daikon is harvested and consumed throughout the region, as well as in South Asia, and is available internat
Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the family Brassicaceae (which also includes mustard, wasabi, broccoli, cabbage, and radish). It is a root vegetable, cultivated and used worldwide as a spice and as a condiment. The species is probably native to Southeastern Europe and Western Asia.
One cup of sliced radishes contains: 19 calories. 4 grams of carbs. 2 grams of fiber. They’re excellent sources of vitamin C, potassium, and folate and are also super hydrating.
Native to China, radishes were introduced to Mexico by the Spanish, particularly by the friars. Over time, the crop became used as a side dish or snack, or carved into decorations for special dishes. [ 1 ] [ 2 ] In the colonial period, the radishes began to be carved with religious themes in relation to the annual Christmas market held in the ...
A similar edible herb native to the country, in the Negev and in the Judean desert, is Rumex cyprius (Pink sorrel), used by natives to prepare salads and a refreshing sour drink. [ 166 ] [ 167 ] The Bedouins of the Negev who give to this plant the name ḥamāṣīṣ would boil its leaves, strain it and mix the residue with sour goat's milk.