Radish (Cultivated Radish)

Cultivated Radish
Raphanus sativus L.
Family Brassicaceae

Description of Radish

Cultivated radish is an annual or biennial herbaceous plant 20–60 cm tall. The taproot system forms a root vegetable of rounded, elongated, or cylindrical shape, 2–5 cm in diameter, red, pink, white, or purple. The leaves are lyre-shaped, gathered in a rosette, 5–15 cm long. Flowers are white or pink, 1–2 cm, gathered in racemose inflorescences. Fruits are pods, 3–7 cm, containing 6–12 seeds. Flowering occurs in May–June, fruiting in June–July. Propagated by seeds. Common varieties include 'French Breakfast', 'Cherry Belle', 'Sparkler', 'White Icicle', and 'Easter Egg'.

 

Habitat and Ecology of Radish

Cultivated radish originates from the Mediterranean and Western Asia and is cultivated in temperate regions (Russia, Europe, China, USA). It prefers loose, fertile soils (pH 6.0–7.0) and well-lit areas. The optimal growth temperature is 15–20 °C; it can withstand frosts down to -3 °C. Root crop yield: 1–3 kg/m². Care involves watering (10–15 L/m² every 3–5 days), fertilizing with nitrogen and potassium fertilizers (10–15 g/m²), and protection from flea beetles and cabbage maggots. It reproduces by seeds (sowing in March–May or August). Environmentally, it improves soil in crop rotation (2–3 years). Not invasive.

 

Radish Raw Material

Raw materials: root vegetables, juice, leaves, less often seeds. Root vegetables are harvested 20–40 days after sowing (April–June, August–September), stored fresh or dried at 40–50 °C (yield 10–15%). Juice is extracted from fresh root vegetables (yield 50–60%). Young leaves are collected, dried in the shade (yield 10–15%). Seeds are harvested in July, dried at 30–35 °C (yield 5–10%). Quality: root vegetables – firm, without cracks, moisture <12% (dried), organic/mineral impurities ≤0.5%, total ash ≤5%; juice – clear; leaves – green. Store root vegetables at 0–5 °C (1–2 months), dried root vegetables and leaves in dry containers (1–2 years), juice at 0–5 °C (2–3 days). The smell of root vegetables and juice is pungent, the taste is piquant.

 

Chemical Composition of Radish

Root vegetables: water (90–95%), carbohydrates (2–4%, glucose), fiber (1–2%), vitamins (C up to 30 mg/100 g, B1, B6), minerals (potassium, calcium, magnesium), glucosinolates, isothiocyanates (sulforaphane). Leaves: vitamin C (up to 50 mg/100 g), flavonoids, chlorophyll. Seeds: essential oil (0.1–0.5%), glucosinolates. Caloric content of root vegetables: 15–20 kcal/100 g.

 

Action and Application of Radish

Radish has antioxidant, anti-inflammatory, antibacterial, and diuretic effects due to glucosinolates, vitamin C, and isothiocyanates. Root vegetables are used for colds, to improve digestion, remove toxins, and prevent avitaminosis. The juice stimulates bile secretion and is used for coughs and liver diseases. Leaves (infusions) have a mild antiseptic and diuretic effect and are used for edema and skin irritations. In cosmetology, radish juice and pulp lighten the skin, reduce pigmentation, and combat acne. Externally, the juice is used to heal minor wounds.

 

Precautions for Radish Use

Large quantities of root vegetables (>300 g/day) or juice (>100 ml/day) can cause stomach irritation or flatulence due to glucosinolates. Store root vegetables at humidity <12% (dried) and 0–5 °C (fresh). Give juice to children under 3 years old in doses ≤10 ml/day. People with stomach conditions or allergies to Brassicaceae should limit consumption. External application of juice requires an allergy test. Do not combine with medications affecting thyroid function without consulting a doctor.

 

Contraindications for Radish Use

Radish is contraindicated for allergies to Brassicaceae, peptic ulcer disease, gastritis with high acidity, pancreatitis, thyroid diseases, and children under 1 year of age. External application of juice is prohibited for eczema, psoriasis, or open wounds.

 

Radish Recipes

1. Juice for Cough. Mix 50 ml of radish juice with 10 g of honey, drink 25 ml twice a day for 5 days.
2. Leaf Infusion for Edema. Pour 200 ml of boiling water over 10 g of leaves, infuse for 20 minutes, drink 50 ml twice a day for 7 days.
3. Juice for Skin. Apply 10 ml of radish juice to the face for 10 minutes, rinse, apply once a day for 5 days.
4. Seed Infusion for Constipation. Pour 200 ml of boiling water over 5 g of seeds, infuse for 30 minutes, drink 50 ml once a day for 7 days.
5. Pulp for Wounds. Apply 20 g of grated radish to the skin for 15 minutes, rinse, apply once a day for 5 days.
6. Radish and Carrot Juice: Blend fresh radish and carrot with a little water for a detoxifying and nutrient-rich drink.
7. Radish and Cucumber Salad with Dill: Slice radishes and cucumbers thinly, sprinkle with fresh dill, and dress with a light vinaigrette.

 

Radish Cosmetics

Radish juice and pulp are used in cosmetology due to their brightening, antibacterial, and moisturizing properties, improving skin condition.

1. Face Mask. Mix 20 g of grated radish with 10 ml of yogurt, apply to face for 10 minutes, rinse. Use once a week.
2. Skin Tonic. Mix 20 ml of radish juice with 50 ml of water, wipe face once a day for 7 days.
3. Body Scrub. Mix 20 g of grated radish with 10 ml of olive oil, massage into skin for 5 minutes, rinse. Use once a week.
4. Hair Mask. Mix 20 ml of radish juice with 10 ml of coconut oil, apply to hair roots, rinse after 20 minutes, once a week.
5. Radish Eye Mask for Puffiness: Grate a small amount of radish and apply gently under the eyes for 5-10 minutes to help reduce puffiness.

 

Radish in Cooking

Radish root vegetables and leaves are used fresh in salads, appetizers, and soups. Store fresh root vegetables at 0–5 °C for up to 1 month, leaves for up to 1 week. Popular varieties include 'French Breakfast' (for salads), 'Cherry Belle' (for snacks), and 'Daikon' (for pickling or stir-fries).

1. Radish Salad. Slice 100 g of radish, mix with 50 g of cucumbers, 10 ml of olive oil, serve fresh.
2. Soup with Radish Leaves. Add 50 g of radish leaves to 500 ml of vegetable soup, boil for 5 minutes, serve hot.
3. Radish Smoothie. Blend 50 g of radish with 100 ml of apple juice, 10 g of honey, serve chilled.
4. Radish Appetizer. Slice 100 g of radish, mix with 20 g of sour cream, 5 g of herbs, serve fresh.
5. Radish and Butter Toasts: Slice radishes thinly, arrange on buttered bread, sprinkle with flaky sea salt and black pepper.
6. Pickled Radishes: Thinly slice radishes and pickle them in a solution of vinegar, water, sugar, and salt with spices like peppercorns and mustard seeds.
7. Radish and Avocado Salad: Combine sliced radishes, diced avocado, mixed greens, and a light citrus vinaigrette.

 

Other Properties of Radish

Radish is an ornamental plant for gardens, attracting pollinators. Root vegetables are used in dietary nutrition. Seeds are used in agriculture as a green manure to improve soil.