Description
Brassicaceous perennial or biennial crops known as radishes are grown for their globular, tapered, or cylindrical swelling tap roots. The flesh is typically white, but the colour of the root skin can range from white to purple, red, yellow, pink, and green to black.
Varieties
The different varieties are:
Early spring red and round variety called “Cherry Belle” In around 22 days, it reaches maturity.
“French Breakfast” is an oblong, red and white cultivar that can withstand heat. In around 23 days, it reaches maturity.
‘Scarlet Globe’: A simple-to-grow variety with crisp, white-fleshed, bright red flesh and a moderate flavor.
‘Golden Helios’: This variety can withstand heat better than others, matures in around 25 days, and has purple-streaked leaves.
‘Daikon’: This cultivar matures in around 60 days and does well in chilly areas. It is long, white, and mildly flavored.
Uses
Young fruits can be eaten as well and are frequently consumed raw or sautéed. To obtain radish seed oil, radishes’ seeds can be crushed. Even though the oil in wild radish seeds is too strong to be consumed by humans, it could be used to make biofuel.
Nutrition
Raw radishes have a low concentration of other vital elements and 66 kilojoules (16 kilocalories) of food energy in a 100 gram (3+12 ounce) reference portion, along with a moderate amount of vitamin C (18% of Daily Value). A raw radish is primarily made up of water, with a tiny amount of protein, carbs, and fat.
Cultivation
Radishes are a cool-season, annual crop that grows quickly. The best quality roots can be harvested when the day length is moderate and the air temperature is between 10 and 18 °C. The crop matures in 3–4 weeks on average. Homegrown variations sometimes have much sharper edges.
While clayey loam is better for late-season crops, radishes do best in full sun and light, sandy loams with a range of 6.5-7.0 pH.
Table
